3 large bunches flat-leaf parsley (about 3/4 pound), torn into small sprigs,
large stems discarded
3 medium heads Belgian endive (about 1 1/2 pounds), cored and thinly sliced
One 4-ounce piece of prosciutto, coarsley chopped
How to Make It
In a large bowl, combine the sherry vinegar, salt and pepper and whisk until the salt dissolves; stir in the mustard, Gradually whisk in the olive oil in a thin steady stream until the mixture emulsifies. Add the parsley, endive and prosciutto and toss the coat with the dressing.
The dressing can be refrigerated for up to 2 days.
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