Place the prosciutto on a large platter. Julienne all apples and place in a mixing bowl. Add the poppy seeds, olive oil, vinegar and radicchio and salt and pepper, to taste and toss to coat. Arrange the salad in the center of the plate and shave curls of Parmigiano-Reggiano over the salad and ham. Serve immediately.
Recipe copyright 2000, Mario Batali. All Rights Reserved.