Red Pepper & Endive Slaw with Prosciutto

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Ingredients

• 2 T sherry vinegar
• 1 T minced shallot
• 1 T Dijon mustard
• 1/3 C olive oil
• Salt & pepper
• 2 large red bell peppers, very thinly sliced lengthwise
• 2 large Belgian endives, cored & thinly sliced crosswise.
• 3 oz. prosciutto, cut in match sticks or Genoa salami
• 1/4 C shredded basil

Details

Servings 6
Preparation time 20mins
Cooking time 20mins

Preparation

Step 1

In large bowl mix vinegar with shallto & let stand for 5 min. Whisk in mustard, then slowly whisk in olive oil; season with salt & pepper. Add the red peppers, endives & salami, & basil. Toss to combine. Season with salt & pepper & serve.
Wine: Cabernet Franc such Olga Raffault Chinon Les Picasses or Chinon clos de l'Echo