Endive, Warm Lentil Vinaigrette, Cruschi Peppers & Prosciutto di Parma
1 carrot, small dice
2 shallot, small dice
1 clove garlic, mince
1 stick celery, small dice
1 small can lentils, drained (or cook your own)
4 tbsp sherry vinegar
4 tbsp olive oil
1 small red endive, leaves removed from core
¼ cup cruschi peppers
7-8 slices of Prosciutto di Parma
In a frying pan, on medium high heat, add a bit of olive oil, carrots, and shallots and sauté for 1 minute. Add garlic and cook for 30 more seconds. Add celery, lentils, sherry vinegar, and remaining olive oil, bring to boil and turn off immediately.
On a platter, arrange endive leaves and spoon warm vinaigrette all over.
Top with Prosciutto di Parma and cruschi peppers
Makes 2 servings