FIORE CRISPY PROSCIUTTO SALAD
4 thin slices prosciutto (about 1 ounce)
1 garlic clove, finely grated
¼ cup FIORE Extra Virgin Olive Oil
Juice of ½ lemon
2 tbls FIORE Cranberry Pear White Balsamic
Sea salt & fresh ground black pepper
Mixed raw fruits & vegetables (celery, avocado, pears, green beans, cucumber, kiwi), halved, sliced, or wedged
Preheat oven to 300˚. Arrange prosciutto in single layer on rimmed baking sheet - bake 20−25 minutes. Let cool, then crush into bits.
Whisk together garlic, oil, lemon juice, vinegar in medium bowl. Mix in crushed prosciutto; season with salt & pepper.
To serve, spoon vinaigrette into shallow bowl, arrange fruits & vegetables on top. Toss well. Do Ahead: Vinaigrette can be made 2 days ahead. Cover and chill.
1 garlic clove, finely grated
¼ cup FIORE Extra Virgin Olive Oil
Juice of ½ lemon
2 tbls FIORE Cranberry Pear White Balsamic
Sea salt & fresh ground black pepper
Mixed raw fruits & vegetables (celery, avocado, pears, green beans, cucumber, kiwi), halved, sliced, or wedged
Preheat oven to 300˚. Arrange prosciutto in single layer on rimmed baking sheet - bake 20−25 minutes. Let cool, then crush into bits.
Whisk together garlic, oil, lemon juice, vinegar in medium bowl. Mix in crushed prosciutto; season with salt & pepper.
To serve, spoon vinaigrette into shallow bowl, arrange fruits & vegetables on top. Toss well. Do Ahead: Vinaigrette can be made 2 days ahead. Cover and chill.