the wave presents Paganini's Pantry

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Paganini's Pantry

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Serves 10


8 cups mixed greens, washed, dried and torn
3 granny smith apples, peeled, cored, and julienne
1 1/2 cup radishes, julienne
1 1/2 cups dried figs, chopped
1 cup toasted almond slivers
10 thin slices proscuitto
1 1/2 cup parmesan flakes

Preheat oven to 370°.
Place proscuitto slices separately on a baking sheet.  Bake until crisp, approximately 10 minutes.  Allow to cool. Break into strips
Toss all ingredients together in a large mixing bowl along with champagne vinaigrette.


Champagne Vinaigrette

1/2 cup Champagne vinegar
1/4 Dijon mustard
1/4 cup honey
1/4 cup extra virgin olive oil
Salt and pepper to taste.

Whisk ingredients together adding oil last to create an emulsion.  Adjust seasonings to taste.

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