Endive Salad with Prosciutto, Peaches and Mint

3 cups
Endive spears
1 cup
Peaches
1/2 cup
Watercress
4 oz
Prosciutto
3 tbsp
Mint
1/4 cup
Hazelnuts
1 tbsp
Dijon mustard
3 tbsp
Extra virgin olive oil
1 tbsp
Lemon juice
1 tsp
Shallot
1/2 tsp
Garlic
1/2 tsp
Black pepper
1 tbsp
Kosher salt
  1. Whisk mustard, lemon juice, shallot, garlic, salt and pepper together, and slowly drizzle in olive oil to emulsify.

  2. Dress endive, peaches, watercress and mint with vinaigrette.

  3. Serve salad with prosciutto and hazelnuts over top.

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