Whisk mustard, lemon juice, shallot, garlic, salt and pepper together, and slowly drizzle in olive oil to emulsify.
Dress endive, peaches, watercress and mint with vinaigrette.
Serve salad with prosciutto and hazelnuts over top.
Ray Cooney, a husband and proud father of three, is a retired New York City firefighter. While attempting to take a second floor window, back in November 2003, a back draft knocked him from his ladder...
Journalist, television personality, and cookbook author.