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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Here's a quick, fresh appetizer from chef Christopher Hernandez of Poggio in Sausalito, California Ingredients:
2 tablespoons chopped toasted walnuts |
1 tablespoon walnut or olive oil |
1 1/2 teaspoons balsamic vinegar |
4 cups rinsed and crisped baby salad greens (4 oz.) such as mâche, frisée, and/or arugula |
salt |
pepper |
15 slices prosciutto (6 oz. total) |
Directions:
1. Put 2 tablespoons chopped toasted walnuts in a bowl and crush with a wooden spoon. Mix with 1 tablespoon walnut or olive oil and 1 1/2 teaspoons balsamic vinegar, then 4 cups rinsed and crisped baby salad greens (4 oz.) such as mâche, frisée, and/or arugula, and salt and pepper to taste. Mound greens mixture on one end of each of 15 slices prosciutto (6 oz. total) and roll up tightly.
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