Tuscan Bread Salad

Food Service Search Staff

INGREDIENTS:8 oz. red or white CVS California Endive™
2 ½ cups croutons, ½-inch
8 oz. grape tomatoes, halved
1 large cucumber (about 1 ½ cups), peeled, seeded, cut in ½-inch dice
¼ medium red onion, thinly sliced
½ cup basil leaves, torn
¼ cup pitted kalamata olives, slivered
as needed, Champagne-Mustard Vinaigrette (recipe follows)
8 thin slices Prosciutto di Parma® (about 4 oz.) DIRECTIONS:For Champagne-Mustard Vinaigrette: In a small bowl, combine 3 Tbsp. Champagne vinegar, 2 tsp. finely chopped shallot, 2 tsp. honey, 1 tsp. Dijon mustard, ½ tsp. salt and ¼ tsp. ground black pepper. Whisk in ½ cup extra virgin olive oil. Yields 2/3 cup.

Cut off endive tips (about 1 ½ inches); set aside. Slice remaining endive in thin crescents (makes about 2 cups). In a large bowl, combine the sliced endive, croutons, tomatoes, cucumber, onion, basil and olives. Add Champagne-Mustard Vinaigrette; toss. Let salad stand at least 10 minutes.

To plate each serving: Lightly pack a cup with one quarter of the mixture; invert onto center of plate. Wrap one slice of Prosciutto di Parma part-way around salad (leaving top exposed); overlapping ends of ham, wrap another slice around the rest of the salad to form a cylinder (about 4 inches in diameter). Garnish with reserved endive tips and, if desired, grape tomato halves. SERVINGS:4 servings From:Executive Chef Kyle MacDonald, Napa Valley PHOTO CREDIT:Photo Credit: CONSORZIO DEL PROSCIUTTO DI PARMA® and CV