Inspired by Food Jimoto
I used one large red pepper cut into small strips and roasted them, That one pepper was enough for a huge pan that I made.
A quick drizzle of olive oil on the tips and they were all ready to go, place them on a beautiful platter and people will be drawn to them, I promise.
Put your balsamic glaze in a squeezy bottle and you can get all fancy with it, swirrels, drops, zig zags, you'll look like a professional!
Now on to recipe number two, this is so good you'll want to make this salad over and over again! Take some of that prosciutto you have and crisp it up in your oven, these are going to be prosciutto chips that will garnish and be added to the salad for crunchy and oh so flavorful goodness! Place 4 - 6 slices on a piece of parchment keeping them flat by weighing them down with another baking sheet on top, Cook until crisp at 400F for around 10 -15 minutes, keep checking it.
Lemon Vinaigrette:
** 1 Pound of grilled or roasted asparagus halved lengthwise
** A spicy green like arugula or frisee ( I couldn't find either that day, so I used a mix that had both)
** 2 radish that are thinly sliced
** 4 oz. of Chevre goats cheese
** 3 Tablespoons of toasted and chopped hazelnuts
** Salt and pepper
Lemon Vinaigrette:
** 2 Tbl fresh lemon juice
** 6 Tbl good olive oil
** Salt and pepper
** Prosciutto chips
In a bowl add your Chevre cheese, 1 Tbl of the vinaigrette and toss gently all your asparagus until well coated. Add your greens and hazelnuts, radishes and more vinaigrette to taste, toss it all gently until coated. Garnish with the prosciutto chips on top. This should serve 4 or 2 very happy people!
Enjoy and Buon Appetito!