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    Saturday, November 21, 2015

    Autumn salad and bruschetta Recipe

      Autumn salad and bruschetta Recipe

        100g thin prosciutto
        2 tablespoons walnuts, toasted
        1 tablespoon red wine vinegar
        2 teaspoons mild honey

        2 witlof, leaves separated
        50g baby rocket leaves
        1 pear, quartered, thinly sliced
        100g Asiago cheese, crumbled

        2 tablespoons extra virgin olive oil
        4 slices good-quality sourdough
        1/2 garlic clove

    Autumn salad and bruschetta Recipe

        Step 1

        Combine the witlof, rocket, pear, cheese, prosciutto and walnuts in a large serving bowl. Whisk vinegar, honey and 1 tbs of the oil in a small bowl. Season.
        Step 2

        Heat a chargrill over medium-high heat. Brush both sides of bread with remaining oil. Cook, turning, for 3-4 minutes or until charred and toasted. Quickly rub cut side of garlic over 1 side of bread. Season with sea salt.
        Step 3

        Drizzle dressing over witlof mixture. Serve with bread.

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    Item Reviewed: Autumn salad and bruschetta Recipe Rating: 5 Reviewed By: Mrs. Chef
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