Garlic Croutons
- 10 thick slices country bread, about ½ inch (1 cm) thick
- Olive oil, for brushing
- 3 large garlic cloves, peeled and smashed
Crispy Prosciutto
- 10 slices prosciutto
- 3 tbsp (45 ml) honey
- A few pinches cayenne pepper
Apple Vinaigrette
- 2 shallots, peeled and minced
- 2 garlic cloves, peeled and minced
- ¾ cup (180 ml) Fairlee Apple Juice
- 6 tbsp (90 ml) Fairlee Lemon Juice
- ¼ cup (60 ml) Dijon mustard
- 3 tbsp (45 ml) balsamic vinegar
- 3 tbsp (45 ml) honey
- 1 cup (250 ml) olive oil
Salad
- 6 romaine hearts, chopped
- 2 large radicchio, chopped
- 8 cups (2 litres) arugula
- 8 celery stalks (with leaves if possible), thinly sliced
- 4 red apples, cored, thinly sliced and tossed with Lemon Juice to prevent browning
- 17 ½ oz (500 g) blue cheese, crumbled
- 1 cup (250 ml) toasted pine nuts
Garlic Croutons
- Brush each slice of bread with olive oil on both sides. Grill on both sides until toasted. Rub garlic cloves over both sides of each slice and season with salt and pepper. Cut into ¾-inch (2 cm) cubes. Set aside.
Crispy Prosciutto
- Preheat oven to 375°F (190°C).
- Line a baking sheet with foil. Place a wire rack over the baking sheet. Lay prosciutto slices on the wire rack without letting the slices overlap (use two baking sheets if necessary). Bake for 10 to 12 minutes, or until crispy.
- Meanwhile, in a small pot, melt the honey with a few pinches of cayenne.
- Remove the prosciutto from the oven and immediately brush on both sides with the honey mixture. Season with salt.
- Let cool completely then break into pieces. Set aside. (The pieces of prosciutto will stick together so be sure to set aside spread out on parchment paper.)
Apple Vinaigrette
- In a bowl, whisk together all of the ingredients except for the olive oil. Slowly drizzle in the olive oil while whisking until emulsified. Season to taste with salt and pepper. Transfer to a squeeze bottle with a large opening. Refrigerate until ready to use.
Assembly
- On each plate arrange some romaine, radicchio, arugula, celery (and leaves) and apple. Drizzle with the dressing. Season with salt and pepper. Garnish with croutons, prosciutto, blue cheese and pine nuts.