SALAD BOSTON LETTUCE, FUJI APPLES. ALMONDS AND PROSCUITTO WITH LEMON SHALLOT VINAIGRETTE

By Coo1

Ingredients

• 1 head Boston lettuce, washed and torn into pieces.
• 1 Fuji apple or Bosc pear, peeled if desired and cut into 1/2 inch cubes
• 3 oz prosciutto, finely diced
• 1/4 cup sliced almonds, lightly toasted
• 2 tsp Dijon mustard
• 2 TB fresh lemon juice
• 1 TSP balsamic vinegar
• 1/4 cup EVOO
• 1/4 cup shallots, finely chopped
• 1/2 tsp fresh tarragon leaves, minced
• S&P

Details

Servings 4

Preparation

Step 1

1. Combine lettuce, apple, prosciutto and almonds in large bowl.
2. Whisk mustard with lemon juice and vinegar in small bowl. Slowly whisk in olive oil to form an emulsion. Stir in shallots tarragon salt and pepper. Pour over salad, toss to blend and serve.