Roasted Apricots, Proscuitto, Balsamic Vinegar & Wood Sorrel

• 4 slices parma ham, you know, prosciutto
• two poofs of mizuna
• two apricots
• a bit of honey
• a fistful of pinenuts
• a cup of not so expensive balsamic vin
• and olive oil, to be sure
• wood sorrel, its a weed, there are clusters of the stuff in your lawn

1. first, get the balsamic vinegar in a pot. nothing too fancy or expensive, yeah? just your run of the mill. over medium heat, reduce down to a glaze that will cover the back of a spoon. set aside.
2. quarter the apricots, then drizzle with honey, and give a light toss.rnrnget them under the broiler, and keep a watchful eye.rnclick on pic 5 to see what they look like successfully roasted. set aside
3. while the apricots are roasting, toast your pine nuts till tan. about 7 minutes ought to do the trick.
4. mizuna. in a bowl. toss with a bit of olive oil, sea salt, and pepper if you please.
5. artfully plate like this: lay down the parma ham, all devil-may-care-like. now on with the mizuna greens. sprinkle with nuts, arrange the fruit, and drizzle the mess with the vinegar like j. pollock would, mindful not to overindulge. this glaze packs a powerful bite. be sure to shower with some of the sorrel, it's such a whimsical green!rnrnEt voila! Muzuna, les abricots et jamb de cochon!

parma ham, poofs of mizuna, apricots, honey, pinenuts, expensive balsamic vin, olive oil, wood sorrel

Taken from food52.com/recipes/13123-roasted-apricots-proscuitto-balsamic-vinegar-wood-sorrel (may not work)