Romaine-Prosciutto Wraps

Romaine-Prosciutto Wraps

serves 4

8 oz prosciutto

18 thin romaine leaves

1 t stone ground mustard

5 tablespoons fresh lemon juice

lemon wedges

5 tablespoons extra virgin olive oil

3 teaspoons rice vinegar

salt and pepper

1/2 teaspoon sugar

1/2 teaspoon minced garlic

6 slices bacon, fried and crumbled

1/2 cup pancetta, fried and crumbled

1/2 bread crumbs

oregano

organic pansies

Preheat oven to 400 degrees. Make a lemon-garlic vinaigrette: whisk lemon juice, rice vinegar, oil, sugar, and garlic. Salt and pepper to taste. Set aside. Fry and crumble pancetta and bacon. Set aside. Wash romaine leaves and pat dry. Salt and pepper each leaf, then drizzle with 1/2 teaspoon of the garlic-lemon vinaigrette. Into each leaf, add bacon, pancetta, and bread crumbs. Wrap each leave with one strip of prosciutto. Sprinkle with salt, pepper, bacon-pancetta, and more bread crumbs. Garnish with lemon wedges, oregano, and organic pansies.

Pleace leaves on a baking pan. Bake 15 minutes. Drizzle the remainder of the vinaigrette over the wraps. Serve warm.

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