Name: Warm witlof, prosciutto and orange salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Ingredients: 9.20 gm extra virgin olive oil; 6 (about 60g) slices prosciutto, torn; 20.00 ml white wine vinegar; 14.40 gm honey; 5.90 gm wholegrain mustard; 2 oranges, peeled, cut into segments; 4 witlof, leaves separated; 82.50 ml fresh continental parsley leaves

Warm witlof, prosciutto and orange salad

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Prep Time:
10 minutes

Cook Time:
10 minutes

Total Time:
20 minutes

Tangy orange dressing complements crisp witlof and savory prosciutto for a delicious dish.

Ingredients:

9.20 gm extra virgin olive oil
6 (about 60g) slices prosciutto, torn
20.00 ml white wine vinegar
14.40 gm honey
5.90 gm wholegrain mustard
2 oranges, peeled, cut into segments
4 witlof, leaves separated
82.50 ml fresh continental parsley leaves

Instructions:

1. Heat the oil in a non-stick pan over medium-high heat. 2. Sear the prosciutto in two batches for 1-2 minutes on each side until crispy and golden. 3. Drain on a paper towel-lined plate.
Take the pan off the heat. Gently pour in vinegar, honey, and mustard. Mix in the orange segments. Return the pan to low heat and cook, stirring occasionally, for 1-2 minutes until warmed through.
Place the witlof in a dish and drizzle with the orange mixture. Tear the prosciutto into small pieces and add to the witlof. Sprinkle with parsley.

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