Fuji Apple, Almond and Prosciutto Salad with Lemon-Shallot Vinaigrette
1 head Boston lettuce, washed and torn into pieces
1 Fuji apple, cut in 1/2 inch cubes
3 Oz. prosciutto, finely diced
1/4 C. sliced almonds, lightly toasted
2 t. Dijon mustard
3 T. The Olive Tap’s Sicilian Lemon Balsamic Vinegar
1/4 C. The Olive Tap’s 100% EVOO (any fruity style)
1/4 C. shallots, finely chopped
1/2 t. dried marjoram
Salt & fresh ground black pepper, to taste
Whisk mustard with Sicilian Lemon Balsamic Vinegar in a small bowl. Slowly whisk in Olive Oil to form an emulsion. Stir in shallots, marjoram, salt and pepper. Drizzle over salad, toss to blend and serve immediately.
Serves 4 as a First Course or 2 as a Light Lunch with Cheese.