Roasted Apricots, Proscuitto, Balsamic Vinegar & Wood Sorrel

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   ["first, get the balsamic vinegar in a pot. nothing too fancy or expensive, yeah? just your run of the mill. over medium heat, reduce down to a glaze that will cover the back of a spoon. set aside.", "quarter the apricots, then drizzle with honey, and give a light toss.

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   get them under the broiler, and keep a watchful eye.

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   click on pic 5 to see what they look like successfully roasted. set aside", "while the apricots are roasting, toast your pine nuts till tan. about 7 minutes ought to do the trick.", "mizuna. in a bowl. toss with a bit of olive oil, sea salt, and pepper if you please.", "artfully plate like this: lay down the parma ham, all devil-may-care-like. now on with the mizuna greens. sprinkle with nuts, arrange the fruit, and drizzle the mess with the vinegar like j. pollock would, mindful not to overindulge. this glaze packs a powerful bite. be sure to shower with some of the sorrel, it's such a whimsical green!

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   Et voila! Muzuna, les abricots et jamb de cochon!"]

* Per serving · 4 servings · Values may vary.