Parsley and Endive Salad

1. 1

   In a large bowl, combine the sherry vinegar, salt and pepper and whisk until the salt dissolves; stir in the mustard, Gradually whisk in the olive oil in a thin steady stream until the mixture emulsifies.

2. 2

   Add the parsley, endive and prosciutto and toss the coat with the dressing.

* Per serving · 4 servings · Values may vary.

No additional tips available.