1/2 cup of curly kale
1/2 cup of smooth kale or romaine
1/2 cup of radicchio
1 handful of baby arugula
4 green asparagus spears, fresh
1 and 1/3 cups (chopped) of prosciutto, cured and cut into strips
2 pears, sliced into 1 cm thick pieces
Dressing:
3 tablespoons of champagne vinegar
1 tablespoon of Dijon mustard
1 cup (chopped) of honey
1 cup of olive oil
salt to taste
1/2 cup of curly kale
1/2 cup of smooth kale or romaine
1/2 cup of radicchio
1 handful of baby arugula
4 green asparagus spears, fresh
1 and 1/3 cups (chopped) of prosciutto, cured and cut into strips
2 pears, sliced into 1 cm thick pieces
Dressing:
3 tablespoons of champagne vinegar
1 tablespoon of Dijon mustard
1 cup (chopped) of honey
1 cup of olive oil
salt to taste
Dressing:
Whisk all the dressing ingredients together with a wire whisk
Add the olive oil last
Salad:
Wash the greens thoroughly and reserve
Boil water in a pot, add salt, and cook the asparagus for 2 minutes
Drain, chill, and reserve
Grill the pears in a non-stick skillet (1 minute per side)
Chop into small pieces and reserve
Arrange the prosciutto on a baking sheet and bake in medium heat for 15 minutes or until crispy and caramelized
Position the greens in the center of the plate, mixing with the pears
Drizzle with the dressing and decorate with the asparagus spears positioned vertically alongside the greens
Finish with the prosciutto on top of the salad.
