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Place the prosciutto slices on a baking sheet covered with parchment paper. Cover with another piece of parchment paper and another baking sheet on top to ensure the prosciutto stays flat. Bake for 30 minutes or until crispy, checking halfway through. Crumble the prosciutto.
For the vinaigrette: Whisk the mustard, maple syrup, and balsamic vinegar together. Slowly whisk in the canola oil. If needed, add 1 teaspoon water to thin the texture of the vinaigrette. Season the vinaigrette with salt, and pepper, to taste. Reserve.
For the salad: Combine the lettuce, peaches, shallots, and olive oil. Mix well and add a pinch of salt and freshly ground pepper. Drizzle the vinaigrette and mix well. Plate the salad and garnish with crumbled cheese, chives and crumbled prosciutto.
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Roquamole
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By Jack & Raul
Indialantic, FL
on August 17, 2011
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Very Good....and easy to make.
Chuck my be a little lite in the loafers but the boy know how to cook.
By myjollyfins_108...
kennesaw, GA
on August 08, 2011
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Wonderful, added grilled chicken breast to make it a meal. Will definitely make again
By mmehrlich_7727115
Ventura, CA
on July 11, 2011
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I made this twice this week for company and everyone loved it. I used arugula but have no doubt that romaine would be just as good. This is a 5 star summer salad!
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