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Parsley and Endive Salad

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  1. 2 tablespoons sherry vinegar
  2. 1/2 teaspoon salt
  3. 1/4 teaspoon freshly ground pepper
  4. 2 teaspoons Dijon mustard
  5. 3/4 cup extra-virgin olive oil
  6. 3 large bunches flat-leaf parsley (about 3/4 pound), torn into small sprigs, large stems discarded
  7. 3 medium heads Belgian endive (about 1 1/2 pounds), cored and thinly sliced crosswise
  8. One 4-ounce piece of prosciutto, coarsley chopped
  1. 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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