Prosciutto, Green Bean And Pumpkin Salad

• 4 1/16 cups pumpkin peeled and cut into 5cm pieces
• 1 tablespoon olive oil
• 8 slices prosciutto
• 3 1/2 ounces green beans topped
• 4 tablespoons ranch dressing
• 1 tablespoon white wine vinegar
• 1 tablespoon fresh tarragon
• 1 lettuce leaves baby cos, separated

1. Preheat oven to 200c. Line 2 baking trays with baking paper. Place pumpkin on 1 tray and drizzle over olive oil. Roast for 20 minutes. Place prosciutto on the remaining lined tray and roast with the pumpkin for a further 10 minutes or until crisp. Set aside for 5 minutes to cool. Break prosciutto into larger pieces.
2. Meanwhile, cook the beans in a saucepan of salted boiling water for 3 minutes or until bright green and tender crisp. Drain and refresh under cold running water. Combine dressing, vinegar and tarragon in a small jug. Arrange the lettuce on a serving platter. Top with pumpkin, beans and prosciutto. Drizzle over the dressing to serve.

pumpkin, olive oil, prosciutto, green beans, ranch dressing, white wine vinegar, tarragon, baby cos

Taken from www.yummly.com/recipe/Prosciutto_-Green-Bean-and-Pumpkin-Salad-1670062 (may not work)