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Tricolore Salad with Walnuts and Prosciutto

  • SERVINGS: 4 TO 6


  1. 3/4 cup walnut halves (3 ounces)
  2. 1 large shallot, minced
  3. 2 tablespoons sherry vinegar
  4. 1 1/2 teaspoons Dijon mustard
  5. 1/4 cup plus 2 tablespoons extra-virgin olive oil
  6. Salt and freshly ground pepper
  7. 3 endives, cored and cut crosswise 1 inch thick
  8. 1 medium radicchio—cored, halved and thinly sliced
  9. 1 arugula bunch, thick stems trimmed
  10. 1/4 cup flat-leaf parsley leaves
  11. 3 ounces thinly sliced prosciutto, fat removed, prosciutto torn in to pieces
  1. Preheat the oven to 350°. Spread the walnuts in a pie plate and toast for about 8 minutes, or until fragrant and golden. Let cool.
  2. In a large bowl, combine the shallot with the vinegar and let stand for 5 minutes. Whisk in the mustard, then in a thin stream whisk in the oil. Season generously with salt and pepper. Add the endives, radicchio, arugula, parsley and walnuts and toss to coat. Top with the prosciutto and serve.