Romaine Salad With Prosciutto Crisps

• 2 tablespoons extra virgin olive oil, plus more for pan
• 4 slices prosciutto
• 1 tablespoon balsamic vinegar
• 1 tablespoon fresh thyme leave, roughly chopped
• coarse salt
• fresh ground pepper
• 6 ounces romaine lettuce hearts, leaves torn in half
• 1 ounce pecorino romano cheese, shavings

1. Preheat oven to 400.
2. Lightly brush a biking sheet with jolive oil, and arrange prosciutto in a single layer. Place in oven and bake until crisp, 5-10 minutes. Remove from oven, and let cool on a wire rack.
3. Combine olive oil, balsamic vinegar, and thyme, season with salt and pepper and whisk to combine. Add romaine and shaved Pecorino Romano, and toss to combine. Serve topped with prosciutto crisps.

extra virgin olive oil, balsamic vinegar, thyme, salt, fresh ground pepper, romaine lettuce hearts, pecorino romano cheese

Taken from www.food.com/recipe/romaine-salad-with-prosciutto-crisps-152359 (may not work)