Pinata Apple Salad with Endive and Sage

Time

prep 0:15       total 0:40

Yield

6 servings

Ingredients

Ingredients

3 Fresh Piñata Apples
1 bunch of Sage, picked leaves only
2 heads of Frisee
2 heads of Endive
12 slices of Prosciutto, shaved thin with a peeler
3 oz. Pecorino Cheese
4 tbsp. Extra Virgin Olive Oil
2 tbsp. Cider Vinegar
1 tsp. Grain Mustard
1 tsp. Chopped Shallots
1 tbsp. Kosher Salt
1 tsp. Black Pepper

Instructions

Preheat the oven to 375 F. Place the prosciutto slices on a parchment paper lined sheet pan/baking pan and spread them out evenly spaced. Place another piece of parchment over the top and bake for 12 minutes. Rotate the pan in the oven for a full turn and bake another 12 minutes, remove from oven and allow some time to cool before removing and storing.

In a medium sauce pan, simmer the shallots in the olive oil on medium high heat for 4 minutes, add the mustard and vinegar and remove from heat.

Pick the heads of frisee so that the green is discarded and the small parts of yellow are tender and saved, refrigerate. Slice the endive thinly on a bias cut and add to the frisee. Lightly chop the sage and add it to the vinaigrette, along with the salt and pepper.

Using a sharp knife or mandolin, shave the Piñata Apples very thinly. Toss the apples with all remaining ingredients and top with pecorino and prosciutto shavings.

Author's Comments

Delicious fresh salad topped with Pinata apples and homemade dressing. Created by Chef Jason Wilson of Crush restaurant.

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