Romaine Salad with Prosciutto Crisps

• 2 tablespoons extra-virgin olive oil, plus more for the pan
• 4 slices prosciutto (about 2 ounces)
• 1 tablespoon balsamic vinegar
• 1 teaspoon fresh thyme leaves, roughly chopped
• Coarse salt and freshly ground pepper
• 6 ounces hearts of romaine, leaves torn in half
• 1 ounce Pecorino Romano shavings

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

extravirgin olive oil, balsamic vinegar, thyme, salt, hearts of romaine, romano shavings

Taken from www.epicurious.com/recipes/food/views/romaine-salad-with-prosciutto-crisps-392368 (may not work)