Green Salad with Sweet Basil Poppyseed Dressing and Prosciutto Crisps This lovely salad speaks of springtime! Serves 4
Prosciutto Crisps 4 slices prosciutto Dressing 3 tbsp (45 mL) olive oil 1 tbsp (15 mL) orange juice 1 tbsp (15 mL) lemon juice 1 tbsp (15 mL) finely sliced fresh basil 1 clove garlic, minced 1 tbsp (15 mL) poppyseeds 12 spears asparagus, blanched or marinated 5 oz (142 g) mesclun greens or other delicate spring greens 8 dried figs, or fresh when available, sliced 1 orange, rind cut off with a knife and cut into segments 1 small block Parmesan cheese, for shaving
Preheat oven to 400째F (200째C). Line a cookie sheet with parchment paper to prevent sticking. Lay the prosciutto slices on the paper, being careful not to overlap them. Bake, uncovered, for about 7 minutes. Remove from the oven and set aside to cool. The slices will crisp as they cool. In a small bowl, whisk together the olive oil, orange juice, lemon juice, basil, garlic and poppyseeds. Set aside. On a plate, lay three spears of asparagus and three orange segments. Top with a handful of mesclun greens and some fig slices. Finely shave over some fresh parmesan. Drizzle over some dressing and top with parmesan crisp. Repeat for the remaining three portions.