The farmers markets are beginning to open up, and my cravings for fresh, green produce has intensified. So with my muse being a particular food craving of my love for fresh green salad as he is currently working abroad and doesn’t have as many of the favorite foods readily available, when I came across this recipe in Bon Appétit magazine last month, I ripped it out to try at home. And I am happy that I did.
One of my favorite sections of Bon Appétit is r.s.v.p. in the front of the magazine in which readers write in requesting a particular recipe from a favorite restaurant. Inspired by Houston’s Coltivare restaurant, the contrast of brilliant colors, as well as the mere mention of prosciutto, had me nodding my head as a wonderful new spin on a fresh green spring-time salad. After all, what doesn’t go well with prosciutto?
As luck would have it, Maille had just sent me one of their new gourmet mustards to try: Chardonnay white wine and white truffle from alba, and let me just say, that extra something special adds a luxurious finish to this spring salad. Now don’t worry, if you do not have this particular Dijon mustard, their original is my go-to for everything that calls for a teaspoon of Dijon, and it can be found in just about any grocery market. As I shared in this recipe last year, Maille’s mustards provide a subtle, silk finishing flavor that isn’t found in any other mustards I’ve tried, and since being introduced to the brand via Susan Hermann Loomis, it is my go-to brand.
And now, welcome to spring! I do hope you enjoy.
~View more TSLL recipes here
~View more TSLL Salad recipes here.