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Radicchio and Prosciutto Salad with Honey Poppyseed Vinaigrette and Honey-Toasted Croutons

YIELD: Makes 2 servings

INGREDIENTS

For Croutons:

1 slice - rustic bread (baguette or ciabatta), cut into 1/2" cubes

1/4 tsp. - dried oregano

1/8 tsp. - garlic powder

1/8 tsp. - onion powder

1/4 cup - grated parmesan cheese

pinch of kosher salt

pinch of ground black pepper

2 T - honey

2 T - olive oil

For Salad:

1/2 cup - radicchio leaves, cut in quarters

1/4 cup - green beans, cooked and split in half

pinch of kosher salt

pinch of ground black pepper

2 - Prosciutto slices, cut into 1/8" strips

For Vinaigrette:

1/4 cup - lemon juice

1/8 cup - apple cider vinegar

4 T - honey

1/2 tsp. - Dijon mustard

1/2 cup - olive oil

pinch of kosher salt

pinch of ground black pepper

1/8 tsp. - poppyseeds

DIRECTIONS

Preheat an oven to 400°F.

In a bowl, add the croutons, dried oregano garlic and onion powder, parmesan cheese, salt and black pepper. Add olive oil and honey to the bowl and toss until well coated. Place on an oven-safe sheet pan and bake in the oven until the desired color is achieved (5 to 10 minutes).

Remove from the oven and allow to cool.

Wash the radicchio leaves and allow to drain on a paper towel-lined plate. In a bowl, add the radicchio, green beans, and toss with salt and pepper.

For the vinaigrette, gather a blender, and add the lemon juice, apple cider vinegar, honey, mustard and olive oil.

Add the salt and pepper and fold in the poppyseeds.

To serve, place the radicchio, prosciutto, and green beans in a bowl, and add 4 T of the vinaigrette. Mix well to combine.

Place the salad greens on a plate and top with the honey croutons.

Recipe developed by Chef Wook Kang for the National Honey Board.