Warm Heart of Romaine Salad with Roquefort & Proscuitto Vinaigrette | |
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This recipe is adapted from Chef Ludger Szmania at SZMANIA's Serves 4 Ingredients:1/2 tablespoon Bavarian mustard3/4 cup canola oil 1/3 cup red wine vinegar 1/4 cup water Salt and pepper to taste 3/4 cup diced German prosciutto 3/4 teaspoon minced garlic 1/3 cup crumbed Roquefort or other blue cheese 4 hearts of Romaine, trimmed Preparation:First, make vinaigrette: Place mustard in a medium bowl. Whisk in half the oil and half the vinegar until blended. Add remaining oil and vinegar, and whisk until blended. Whisk in water, and season with salt and pepper.Next, place prosciutto in a small skillet on medium heat and sauté until browning. Add garlic and brown it for a few seconds. Add vinaigrette and cook just until warm. Meanwhile, loosen each Romaine heart on a salad plate. Sprinkle lettuce with cheese and drizzle with prosciutto and warm dressing. Serve. |
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