Green Salad With Prosciutto Vinaigrette

• 4 thin slices prosciutto (about 1 ounces)
• 1 garlic clove, finely grated
• 1/4 cup olive oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon white wine vinegar
• 1 teaspoon honey
• Kosher salt, freshly ground pepper
• Mixed green raw fruits and vegetables (such as celery, avocado, Bartlett pear, green beans, cucumber, and kiwi), halved, sliced, and/or cut into wedges

1. Preheat oven to 300u0b0F. Arrange prosciutto in a single layer on a wire rack set inside a rimmed baking sheet and bake until browned and crisp, 20-25 minutes. Let cool, then crush into bits.
2. Whisk garlic, oil, lemon juice, vinegar, and honey in a medium bowl to combine. Mix in crushed prosciutto; season with salt and pepper.
3. To serve, spoon some vinaigrette into a shallow bowl and arrange fruits and vegetables of choice on top. Season with salt and pepper.
4. Vinaigrette can be made 2 days ahead. Cover and chill.

thin slices prosciutto, garlic, olive oil, lemon juice, white wine vinegar, honey, kosher salt, vegetables

Taken from www.epicurious.com/recipes/food/views/green-salad-with-prosciutto-vinaigrette-56389540 (may not work)