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Apple-Endive Salad Wrapped in Prosciutto di Parma®



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1/4 cup olive oil
1 tbsp. apple juice
1 tbsp. raspberry vinegar
1/4 tsp. kosher salt
1/8 tsp. ground black pepper
1 small Granny Smith apple, peeled, cored
2 oz. belgian endive
1 oz. radicchio
1 cup frisée
4 thin slices (2 oz.) Prosciutto di Parma®
2 tsp. reduced balsamic vinegar
1/3 cup (3/4 oz.) blue cheese, crumbled
1 1/2 tbsp. pine nuts, toasted


  1. 1
    In a large bowl, combine olive oil, apple juice, raspberry vinegar, salt and pepper. Julienne apple, endive and radicchio in 2" to 3" lengths; add to bowl together with frisée; toss.
  2. 2
    In the center of a large plate, place a 3" flan ring mold; firmly pack half of the endive mixture into the mold; remove the mold. Repeat with remaining mixture to make the second portion.
  3. 3
    Wrap each molded salad mixture with 2 slices Prosciutto di Parma®. Drizzle each plate with 1 tsp. reduced balsamic vinegar; sprinkle with blue cheese and pine nuts, dividing evenly.


Chef Justin Ward, Harvest Restaurant, Atlanta

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cuisines European, Italian
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