Ramps (Wild Leeks) and Prosciutto Salad

1. 1

   Bring carrots 1/4 teaspoon salt and water to a boil in a medium fry pan.

2. 2

   Reduce heat to medium and cover tightly.

3. 3

   Simmer 6 to 8 minutes, until just tender, then transfer carrots to a colander to drain.

4. 4

   When completely drained and cool, place in a bowl and drizzle with honey mustard salad dressing.

5. 5

   Skewer the ramps bulbs on metal skewers, drizzle with 1 tablespoon olive oil, sprinkle with 1/4 teaspoon salt, and place on a charcoal grill or under the broiler.

6. 6

   Cook, turning frequently, about 10 minutes, or until the outer skin is lightly charred in patches.

7. 7

   Set aside; when cool to the touch, remove from skewers and slice each bulb in half lengthwise.

8. 8

   Set aside.

9. 9

   Divide the prosciutto among six plates and drizzle with the remaining olive oil.

10. 10

    Drain excess salad dressing from the carrots and drizzle over spinach leaves.

11. 11

    Place 1/2 cup spinach leaves in the center of each plate; arrange 6 roasted ramps halves in a pleasing pattern, then pile carrots in the middle.

12. 12

    Sprinkle with basil leaves.

13. 13

    Serve at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.