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Fuji Apple, Almond and Prosciutto Salad with Lemon-Shallot Vinaigrette

Servings: | Prep Time: | Cook Time:

The fresh crispness of apples, the saltiness of prosciutto, the crunch of almonds, and the citrusy vinaigrette will make people want more and more of this salad!

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Ingredients:

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

Directions:

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.

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