Brussels Sprouts Salad With Apples + Crispy Prosciutto

• 4 ounces sliced prosciutto (6 to 8 slices)
• 1/2 pound Brussels sprouts, halved lengthwise and thinly sliced crosswise (2 cups)
• 2 apples, thinly sliced
• 1/2 cup chopped golden raisins
• 2 teaspoons mustard seeds, toasted if desired
• 2 teaspoons red-wine vinegar
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper

1. Heat oven to 400u0b0 F. Line a large rimmed baking sheet with parchment and place prosciutto on sheet in a single layer. Bake prosciutto until crispy and beginning to brown, 12 minutes. Let prosciutto cool on baking sheet until cool enough to handle, about 5 minutes.
2. Meanwhile, slice Brussels sprouts and apples. Combine vegetables and mustard seeds in a large bowl. Crumble in prosciutto. Drizzle vinegar and oil over salad and toss to combine. Season with salt and pepper.

brussels, apples, golden raisins, mustard seeds, redwine vinegar, olive oil, kosher salt

Taken from food52.com/recipes/23952-brussels-sprouts-salad-with-apples-crispy-prosciutto (may not work)