This is normally the kind of salad you would pay top dollar for at a high-end restaurant. Now you can make it for yourself at home.
Preparation
5½ ounces baby mustard greens salad mix
¼ cup hazelnuts, toasted
¼ cup dried apricots, sliced thin
3 slices prosciutto (substitute pancetta or bacon)
¼ cup microgreens, optional
In a medium pan over medium-low heat, toast the hazelnuts, shaking the pan often, until the nuts are toasted and fragrant. Reserve.
Wipe the pan clean then lay the slices of prosciutto into the pan. Cook over medium-low heat until the slices become crisp. Remove from the pan and place onto paper towel. Reserve.
Vinaigrette
4 tablespoons grapeseed oil
3 tablespoons champagne vinegar
1 tablespoon late harvest apple vinegar (substitute apple syrup)
2 teaspoon shallots, finely chopped
Salt and white pepper to taste
An hour before serving, combine all vinaigrette ingredients in a small bowl and whisk. Adjust seasonings to taste.
To serve, toss the greens in a small amount of vinaigrette until they’re lightly covered. Plate and garnish with toasted hazelnuts, dried apricot slices, shards of crispy prosciutto and microgreens.
