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 Sunset

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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

  1. 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.
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