Recipes Parsley and Endive Salad Be the first to rate & review! Terrific Green Salads By Jan Newberry Updated on March 27, 2015 Print Rate It Share Share Tweet Pin Email Yield: 8 Ingredients 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 Directions 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. Rate it Print