Prosciutto Wrapped Asparagus Salad

Prosciutto Wrapped Asparagus Salad
8 each bundles of 3 Blanched Asparagus wrapped with thinly sliced Prosciutto
12 ea Fresh Petit Mozzarella Balls
12 ea Blanched, peeled and Marinated Grape Tomatoes
¼ cup Toasted Pine Nuts
1 thinly sliced Red onion Marinated
3 Tablespoons Balsamic reduction
½ lb Mesculin Greens
1 cup Tangy Herbed Vinaigrette
4 Parmesan Cups

Salad Components for 4 salads

With Fresh Mozzarella, Peeled Marinated Grape Tomatoes, Toasted Pine Nuts, Sweet and Sour Red Onions, Balsamic Syrup, tossed with Mesculin Greens in a Light Tangy Herbed Vinaigrette nested in a Parmesan Cup.

Marinated Grape Tomatoes
8 red grape tomatoes
4 yellow grape tomatoes
¼ cup E.V. olive oil
1 Tbsp. chopped basil
1 Tbsp. chopped Italian parsley
1 Tbsp. Balsamic Vinegar
S&P to Taste

Blanch the tomatoes in Simmering Water just until skin loosens. Place tomatoes in a ice bath to shock quickly. Peel the Tomatoes. Mix marinade together and pour over peeled tomatoes and let marinate 1-2 hours before service.

Marinated Red Onion
Yields 4-6 servings
1 red onion
1-cup red wine vinegar
½ cup granulated sugar

Cut the red onion whole as thin as possible. Combine sugar and vinegar together and pour over onions in a small container. Wrap and let sit for 1-2 hours.
Prosciutto Wrapped Asparagus
Yeilds 4 servings
12 each Pencil Asparagus
8 each thin 4 inch strips of Prosciutto

Cut the tips of the Asparagus to 3 inches in length. Lightly Blanch and Shock the Asparagus in Ice Water. Place 3 of the asparagus on each of the strips of Prosciutto and roll the asparagus tightly with the Prosciutto. Set Asparagus bundles in cooler until service.

Balsamic Syrup
Yield 2-3 Tbsp.
1 cup Balsamic Vinegar
2 Tbsp. Sugar

Place Vinegar and sugar in small sauce pan and reduce until syrup consistency. Cool and place in squeeze bottle or drizzle with spoon.
Tangy Herbed Vinaigrette
Yields 2 cups
1 ½ cups Salad Oil
¼ cup red wine Vinegar
2 Tbsp. Balsamic Vinegar
2 Tbsp. Sugar
1 Tbsp. Dijon Mustard
½ Tbsp. Chopped Basil
½ Tbsp. Chopped Italian Parsley
½ Tbsp. Chopped Chives
½ Tbsp. Chopped Oregano
S&P to taste

Mix all ingredients.
Parmesan Cups
Grated Parmesan Cheese
Parchment Paper

Place Parchment paper on a sheet pan or use a silpat. Place grated parmesan 5 inches in diameter ¼ of an inch thick and cook in oven at 350 degrees until the cheese is melted and edges are browning. Quickly pull from oven and peel the cheese from the pan and place over a small cup to form the parmesan cup. You must move quickly while the cheese is hot so that it will take shape as it cools. You should spray the bottoms of the cups with pan release to prevent sticking.

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