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

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...

29min