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Parsley and Endive Salad

Contributed by Jan Newberry

SERVINGS: 8

•BASIC-EASY
•FAST
•MAKE-AHEAD

slideshow Terrific Green Salads

2 tablespoons sherry vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 teaspoons Dijon mustard
3/4 cup extra-virgin olive oil
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 crosswise
One 4-ounce piece of prosciutto, coarsley chopped

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.

Make Ahead The dressing can be refrigerated for up to 2 days.

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