The crisped prosciutto adds salty and savory notes, not unlike what Parmesan brings to a Caesar dressing.
Recipe information
Yield
Makes ½ cup
Ingredients
4
slices thin prosciutto (about 1 ounce)
1
garlic clove, finely grated
¼
cup olive oil
1
tablespoon fresh lemon juice
1
tablespoon white wine vinegar
1
teaspoon honey
Kosher salt and freshly ground black pepper
Mixed green raw fruits and vegetables (such as celery, avocado, Bartlett pear, green beans, cucumber, and kiwi), halved, sliced, and/or cut into wedges
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Preparation
Step 1
Preheat oven to 300˚. Arrange prosciutto in a single layer on a wire rack set inside a rimmed baking sheet and bake until browned and crisp, 20−25 minutes. Let cool, then crush into bits.
Step 2
Whisk garlic, oil, lemon juice, vinegar, and honey in a medium bowl to combine. Mix in crushed prosciutto; season with salt and pepper.
Step 3
To serve, spoon some vinaigrette into a shallow bowl and arrange fruits and vegetables of choice on top. Season with salt and pepper.
Do Ahead: Vinaigrette can be made 2 days ahead. Cover and chill.
Nutrition Per Serving
Per 1 Tbsp. Prosciutto Vinaigrette (8 servings): Calories (kcal) 70 Fat (g) 7 Saturated Fat (g) 1 Cholesterol (mg) 5 Carbohydrates (g) 1 Dietary Fiber (g) 0 Total Sugars (g) 1 Protein (g) 1 Sodium (mg) 95