Apple Walnut Salad with Crispy Prosciutto

How do you make apple walnut salad with crispy prosciutto 

Crisp the prosciutto:

1. Preheat the oven to 400°F and arrange the prosciutto in a single layer on a parchment-lined baking sheet. 
2. Bake for about 8-10 minutes, until crisp. It will continue to crisp as it cools. 
3. Once cool, break it into larger bite-size pieces.

Make the maple walnuts:

1. Add the walnuts to a dry skillet over medium heat and toast for 2-3 minutes, stirring frequently. 
2. Drizzle in the 2 tablespoons maple syrup and add a pinch of salt. Cook for another 1-2 minutes, stirring constantly, until the walnuts are glossy and caramelized.
3. Immediately transfer the nuts to parchment paper, separating them a little so they don’t become one big cluster. 
4. Let them cool completely, then roughly chop some while leaving a few beautiful halves intact. 

Make the dressing:

1. Add the dressing ingredients to a jar. Cover and shake vigorously until creamy and emulsified. 
2. Taste and adjust salt or vinegar if needed.

Assemble the salad:

1. Add the arugula and Curly endive (frisée) to a large shallow serving bowl. 
2. Layer in the sliced apples and shallots. Add the goat cheese, maple walnuts and crispy prosciutto.
3. Just before serving, drizzle with about half to two-thirds of the vinaigrette and gently toss. Add more dressing as desired. 
4. Finish with a few pieces of crispy prosciutto, walnuts and goat cheese on top so all those gorgeous ingredients remain visible.
5. Serve immediately!

Sandy’s tips and substitutions:

• Salad storage: This apple walnut salad is best served immediately, although you can store leftovers in an airtight container in the fridge for up to 1 day. Keep in mind that the crunchy components will start to soften over time, and the apples may brown.
• Make ahead: Make the dressing and store it in a glass jar in the fridge for up to a week. I prefer to keep my homemade dressings in mason jars (especially to show off their pretty vibrance), but any sealable jar or airtight container will work. It’s normal for the fats to solidify in the fridge – just bring the chilled dressing to room temperature and give it a good shake or whisk before using again. You can also crisp the prosciutto and make the maple walnuts up to 2 days ahead and store them in separate airtight containers at room temperature.
• Skin-on: I prefer to keep the apples unpeeled as the red Honeycrisp skin looks beautiful against the salad greens. 
• Keep it simple: Don’t overload this salad with extra ingredients. It doesn’t need cranberries, squash, or avocado. The simplicity is part of what separates it from other fall salads.
• Double the recipe: Easily increase the salad ingredients and dressing to serve a larger crowd.
• Taste to test: Taste the dressing before adding it to the salad. Easily adjust the flavor with extra maple syrup for sweetness, a splash more vinegar for tang, or additional Dijon for depth depending on what is needed to suit your preferences.
• Shake before use: Shake the salad dressing jar vigorously for at least 30 seconds to ensure the dressing doesn’t separate too quickly.
• Drizzle just before serving: I prefer to dress the salad ingredients with this maple-Dijon vinaigrette just before serving to keep the greens crisp and the prosciutto crunchy.

Variations:

• Use different greens: You can make this apple walnut salad with spinach, butter crunch, mixed greens, or romaine in place of the arugula and frisée. Just tear or chop them and toss with the rest of the ingredients.
• Types of apples: While Honeycrisp is my go-to choice of apple for this salad, Fuji, Gala, or Pink Lady would be just as delicious. Pear would also be a lovely substitute.
• Cheese alternatives: Use crumbled blue cheese or shaved Parmesan instead of goat cheese.
• Vegan-friendly: Omit the prosciutto and goat cheese and add roasted chickpeas for protein.
• Meaty twist: Add shredded rotisserie chicken or crumbled bacon for an extra meaty twist.