WILD BOAR PROSCIUTTO SALAD

By BobD

Ingredients

• 4-6 SERVINGS
• Wild Boar Prosciutto Salad with Blood Oranges, Parmesan Cheese, and Pecans
• • 2 blood or navel oranges, zested
• • 1/2 cup homemade or best-quality purchased mayonnaise
• • 1/4 cup orange-scented olive oil or 1/4 cup extra-virgin olive oil
• • 2 tablespoons small capers
• • 6 to 8 ounces baby romaine or mesclun salad
• • 1 small bunch watercress, tough stems removed
• • 3 oz wild boar prosciutto, thinly sliced
• • 2 to 3 ounces Parmigiano Reggiano
• • 1 ounce coarsely chopped pecans, toasted
• • Salt and coarsely ground black pepper to taste

Preparation

Step 1

1. Mince orange zests. Using a sharp paring knife, remove pith from oranges. Working over a bowl to catch any falling juice, remove segments by cutting between membranes. Reserve 2 tablespoons of juice, or add 2 tablespoons orange juice.

2. Combine orange juice and zest with mayonnaise and olive oil, in a small bowl. Mince ½ tablespoon of capers, and stir into mayonnaise.

3. Divide romaine and watercress among 4 dinner plates. Lay venison slices over greens, then add orange segments around outside of plates. Shave Parmigiano Reggiano over venison. Sprinkle on remaining capers. Spoon mayonnaise over salads, add pecans, salt, and pepper, and serve.