This is a great salad for this time of year. It is very light & elegant, as well as celebrates some of the local/seasonal delicacies of Emilia. It is a wonderful starter to any dinner. This salad is all based on good ingredients so try to refrain from using imitations.
Serves 4
1 Head Radicchio, leaves pulled off and cut in half or 1/4 to resemble little boats
1 Head Belgian Endive, leaves pulled off to resemble little boats
4 slices of Prosciutto di Parma, very thin
1/4-1/2 Pomegranate, seeded
Pamigiano Reggiano Cheese, shaved with vegetable peeler
25yr Balsamic Vinegar or best quality available
Extra Virgin Olive Oil
Fresh Coarse Cracked Black Pepper
Sea Salt
Method:
Lay a slice of prosciutto on each plate
Scatter the endive & radicchio on top
Sprinkle some of the pomegranate seeds on each plate
Sprinkle just a pinch of the salt on the greens
Sprinkle the plate with the cracked pepper
Scatter the Parmigiano Reggiano on each plate(5-7 pieces per plate)
Drizzle each plate with some of the balsamic vinegar and the olive oil
Serve Immediatley
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