Recipe courtesy of Mary Nolan
Mesclun with Prosciutto Grissini
Getting reviews...
- Level: Easy
- Total: 20 min
- Prep: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 344
- Total Fat
- 27 g
- Saturated Fat
- 2 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 8 g
- Cholesterol
- 11 mg
- Sodium
- 578 mg
- Level: Easy
- Total: 20 min
- Prep: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 344
- Total Fat
- 27 g
- Saturated Fat
- 2 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 8 g
- Cholesterol
- 11 mg
- Sodium
- 578 mg
Ingredients
Directions
- Wrap each grissini in a piece of prosciutto, on a slight diagonal to cover as much of the breadstick as possible. Set aside.
- In a medium bowl, mix the shallot, mustard, vinegar, salt, and pepper together. Gradually whisk in the oil in a slow stream. Place the mesclun greens and fennel in a large bowl and toss evenly with the dressing. Distribute among 4 serving plates and sprinkle with pine nuts.
- Take 2 prepared grissini and place them on top of each salad forming an "x". Serve immediately.
- Cook's Note: Grissini are pencil-thin breadsticks that can found at specialty and Italian food markets.
