4 large handfuls of young dandelion greens
1 shallot, peeled and minced
1-2 tablespoons red wine vinegar
¼ cup extra-virgin olive oil
Salt and freshly ground black pepper
1 package
Applegate Farms Prosciutto
Half bunch fresh chives, finely chopped
Wash the dandelion leaves in a large bowl or a sink-full of cold water, lifting the leaves out of the water leaving any dirt to settle on the bottom of the bowl or sink. Shake off any water from the leaves or use a salad spinner, wrap the leaves in paper towels then store in plastic bags in the refrigerator. Dandelion greens can be prepped several days ahead of use. Mix together the shallots, vinegar, and oil in a small bowl. Season to your taste with salt and pepper. Set aside for about 30 minutes to let the flavors develop. Arrange the dandelion leaves in individual plates or a platter, spoon the dressing over the leaves then drape the prosciutto on top. Scatter the chives over the salad.