Curly endive salad with parmesan, prosciutto and hazelnuts

This gourmet salad combines the crisp flavours of endive with the crunch of hazelnuts and crispy prosciutto.

Preheat oven to 180°C. Place prosciutto on a baking tray. Bake for 10 minutes or until crisp. Cool on tray. Break into pieces.
Place washed and drained endive in a large bowl. Cover and refrigerate until required. Just prior to serving, add crispy prosciutto, parmesan and hazelnuts.
To make dressing, place oil, lemon juice, dill and mustard in a screw-top jar. Season with salt and pepper. Secure lid and shake until well combined. Drizzle salad with dressing and toss until well combined. Serve.

Source

100g thinly sliced prosciutto

1 curly endive or 2 baby curly endives, trimmed, washed and drained

40g shaved parmesan

1/2 cup roasted hazelnuts, roughly chopped

1/2cup extra virgin olive oil

2 tbsp lemon juice

2 tbsp finely chopped dill

1 tsp Dijon mustard

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