Warm Vegetable Salad with Prosciutto
PREP TIME: 20 mins
TOTAL TIME: 30 mins
600 g (21 oz) vegetables (carrots, zucchini, fennel, onions, red pepper, etc.), washed and julienned
250 g (9 oz) sliced prosciutto, cut in strips
5 ml (1 tsp) butter
85 ml (1/3 cup) extra virgin olive oil
10 ml (2 tsp) nut oil
20 ml (1 tbsp) balsamic vinegar
10 ml (2 tsp) Fulton's Maple Mustard
2 ml (1/2 tsp) vegetable broth
Salt & pepper to taste
5 ml (1 tsp) ripped fresh basil (garnish)
Melt butter in frying pan, add prosciutto and cook until browned.
Drop julienned vegetables into boiling water and cook for one minute. Drain
Mix vegetables with browned prosciutto.
Pour dressing over the vegetable/prosciutto mixture and toss until well coated.
Top with basil garnish.
Serve warm and enjoy!