Slice the prosciutto into 14 g pieces on an electric slicer. Place the slices side by side on a parchment-lined sheet pan. Place in a heated 163°C convection oven. Cook 10 minutes or until crunchy. 50% yield after baking. Place in a storage container. Cover until needed.
To prepare à la carte:
1. Place 85 g of spring mix, 57 g of apple and 28 g each of blue cheese and pickled cranberries in a chilled stainless steel mixing bowl. Season to taste with salt and pepper. Toss together until blended. Mound on a chilled serving plate.
2. Drizzle 32 ml of clover honey vinaigrette over the top of the salad mixture. Criss-cross two
7 g pieces of crispy prosciutto on the top centre of the salad. Spoon 57 g of onion compote on top of the prosciutto.
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