Mesclun with Prosciutto Grissini

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  • Level: Easy
  • Total: 20 min
  • Prep: 20 min
  • Yield: 4 servings
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8 grissini breadsticks

8 very thin slices prosciutto

2 teaspoons minced shallot

1 teaspoon Dijon mustard

1 tablespoon white balsamic vinegar

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/3 cup canola oil or olive oil

5 ounces mesclun greens

1/2 cup thinly sliced fennel bulb

1/4 cup pine nuts, toasted


  1. Wrap each grissini in a piece of prosciutto, on a slight diagonal to cover as much of the breadstick as possible. Set aside.
  2. 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.
  3. Take 2 prepared grissini and place them on top of each salad forming an "x". Serve immediately.
  4. Cook's Note: Grissini are pencil-thin breadsticks that can found at specialty and Italian food markets.