Mango and Prosciutto Salad

Name: Mango and Prosciutto Salad
Yield: 10
Ingredients: 1 medium mango, peeled and cut into long thin strips; To taste salt; Juice of 3 limes; 5 large firm mangos, peeled and cut into long thin slices; 1 bunch of fresh parsley; 200g prosciutto, thinly sliced; 1/2 cup olive oil; 1/4 cup balsamic vinegar; Rose pepper for garnish

1
1 medium mango, peeled and cut into long thin strips
2
To taste salt
3
Juice of 3 limes
4
5 large firm mangos, peeled and cut into long thin slices
5
1 bunch of fresh parsley
6
200g prosciutto, thinly sliced
7
1/2 cup olive oil
8
1/4 cup balsamic vinegar
9
Rose pepper for garnish

Ingredients

1
1 medium mango, peeled and cut into long thin strips
2
To taste salt
3
Juice of 3 limes
4
5 large firm mangos, peeled and cut into long thin slices
5
1 bunch of fresh parsley
6
200g prosciutto, thinly sliced
7
1/2 cup olive oil
8
1/4 cup balsamic vinegar
9
Rose pepper for garnish

Directions

1
Marinate the prosciutto with salt and lime juice, then combine with mango and arrange on a platter
2
Place the parsley leaves around the platter to form a wreath
3
Cover with plastic wrap and refrigerate until serving time
4
Heat a non-stick skillet with olive oil and fry the prosciutto in batches until crispy and lightly golden
5
Drain on paper towels and reserve (you can prepare the prosciutto ahead of time and keep it at room temperature)
6
In a small bowl, mix well the olive oil, remaining lime juice, balsamic vinegar, and salt
7
Remove the salad from the refrigerator, dress with this vinaigrette, add the prosciutto, garnish with rose pepper, and serve
8
Serves 10-12