Grilled broccoli and ciabatta croutons are tossed with a scrumptious vinaigrette and topped with crispy prosciutto. What a wonderfully unique way to enjoy a salad! Created to pair perfectly with our Proprietary White Wine.
3/4 cup whole grain mustard
1 cups Round Pond Sauvignon Blanc White Wine Vinegar
1 shallots, minced
1 1/2 cups Round Pond Italian Varietal Extra Virgin Olive Oil
1 ½ cups blended oil
1 ½ Tbsp salt
½ Tbsp pepper
4 slices prosciutto
3 heads broccoli, cut into large pieces, with stems
1 bunch broccolini
½ loaf ciabatta
½ cup watermelon radishes, julienned
salt and pepper to taste
To make the vinaigrette, combine mustard, vinegar, shallots, salt, and pepper in a mixing bowl. Slowly start adding the oils, whisking continually until fully incorporated. Set aside.
Place your slices of prosciutto onto a parchment-paper-lined baking tray and bake in a 375F oven for about 15 minutes. Remove from oven and set aside.
Next, toss the broccoli and broccolini in a little olive oil until lightly coated. Add salt and pepper to taste. Place on a hot grill and cook until slightly charred and remove.
Season the ciabatta with a brush of olive oil and a dusting of salt and grill until crispy on the outside and soft in the center. Once the bread is done, remove from the grill and cut into large chunks.
To assemble the salad, place the broccoli, broccolini, and ciabatta croutons in a mixing bowl and toss with your desired amount of mustard vinaigrette. Place mixture into a large serving bowl and top with julienned watermelon radish and crispy prosciutto.