Rapini, fig and prosciutto chip salad Recipe

Name: Rapini, fig and prosciutto chip salad
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 portions
Ingredients: 250 mL (1 cup) thinly sliced maroon carrots; 250 mL (1 cup) thinly sliced fennel; 1.5 L (6 cups) washed and torn romaine lettuce leaves; 1/2 bunch of rapini; 60 mL (1/4 cup) extra-virgin olive oil; 1 clove garlic; 1 dried fig; 1 orange, zest only, finely chopped; 30 mL (2 tablespoons) balsamic vinegar; 8 slices prosciutto; 5 fresh figs

Ingredients

250 mL (1 cup) thinly sliced maroon carrots
250 mL (1 cup) thinly sliced fennel
1.5 L (6 cups) washed and torn romaine lettuce leaves
1/2 bunch of rapini
60 mL (1/4 cup) extra-virgin olive oil
1 clove garlic
1 dried fig
1 orange, zest only, finely chopped
30 mL (2 tablespoons) balsamic vinegar
8 slices prosciutto
5 fresh figs

PREP TIME 30m	COOK TIME 15m	TOTAL TIME 45m
YIELD 4 portions

Instructions

Preheat oven to 180?C (350?F).
Place prosciutto slices on a baking sheet lined with parchment paper.
Bake in oven for 15 minutes and reserve.
If the prosciutto is not crispy when cool, return to the oven for a few minutes.
Mix vinegar, orange zest, dried fig, garlic and olive oil in a small bowl.
Allow to macerate for 30 minutes.
Cut stems off rapini, reserving only florets and leaves.
Cook reserved rapini in a large pot of boiling water for about 2 minutes, or until rapini is tender but still crisp.
Drain and reserve.
Divide lettuce and rapini among four plates.
Top with fennel, carrots and fresh figs.
Drizzle with vinaigrette, and garnish with two prosciutto chips per plate.
Enjoy!