Prosciutto Lettuce Wraps

Scott Peterson
Here's a quick, fresh appetizer from chef Christopher Hernandez of Poggio in Sausalito, California

Yield:

Makes 15 appetizers

Recipe from


Ingredients

2 tablespoons chopped toasted walnuts
1 tablespoon walnut or olive oil
1 1/2 teaspoons balsamic vinegar
4 cups rinsed and crisped baby salad greens (4 oz.) such as mâche, frisée, and/or arugula
salt
pepper
15 slices prosciutto (6 oz. total)

Preparation

Put 2 tablespoons chopped toasted walnuts in a bowl and crush with a wooden spoon. Mix with 1 tablespoon walnut or olive oil and 1 1/2 teaspoons balsamic vinegar, then 4 cups rinsed and crisped baby salad greens (4 oz.) such as mâche, frisée, and/or arugula, and salt and pepper to taste. Mound greens mixture on one end of each of 15 slices prosciutto (6 oz. total) and roll up tightly.

Note:

Christopher Hernandez,

Poggio, Sausalito, California,

July 2005