Green Salad with Parmesan Vinaigrette

By KeyIngredient

Ingredients

• Prosciutto Chips:
• 6 cups arugula or baby spinach, washed and spun dry
• shaved Parmesan cheese, to taste
• 4 thin slices prosciutto
• Roasted Cipollini Onions:
• 1 pkg (284 g) cipollini onions or small shallots, peeled
• 1 Tbsp extra-virgin olive oil
• 1/4 tsp salt
• Parmesan Vinaigrette:
• 1/4 cup olive oil
• 1/4 cup vegetable oil
• 1/4 cup Parmesan cheese, grated
• 1 Tbsp white wine vinegar
• 1 Tbsp lemon juice
• pinch freshly ground black pepper

Details

Servings 4

Preparation

Step 1

Prosciutto Chips: arrange prosciutto on rimmed baking sheet; bake in 350F oven until crips, about 10 minutes. If prosciutto chips don't crisp when cooling, put them back in the oven for a few minutes more.

Roasted Cippollini Onions: in bowl, toss onions with oil and salt to coat; spread on rimmed baking sheet. Roast in 425F oven until softened and golden, 20 to 25 minutes.

Parmesan Vinaigrette: in blender, combine oil, Parmesan cheese, vinegar, lemon juice and pepper; blend until thickened.

In large bowl, toss arugula wiht about half of Parmesan Vinaigrette. (Cover and refregerate remainder for another use.) Garnish with Prosciutto Chips, Roasted Cippollini Onions and shaved Parmesan cheese. Makes 4 servings.