Apple and Prosciutto Salad

Ingredients

• 2
  
  Fuji apples
  
• 1 1/2
  
  cups arugula
  
• 1
  
  small carrot
  
• 1
  
  celery stalk, only the light green part
  
• 1/2
  
  cup small Cherry tomatoes, washed and dried
  
• 4
  
  thin slices Prosciutto
  
• 4
  
  bread sticks
  
• 1
  
  tablespoon poppy seeds
  
• 1/4
  
  cup Extra Virgin Olive Oil
  
• 2
  
  tablespoons apple vinegar
  
• 
  
  salt and freshly ground black pepper
  

Directions

1. Dressing
   Whisk together the vinegar and the salt. Whisk in the olive oil and set aside.
2. Peel the carrot, cut it in 1 ½ inch pieces and cut them in matchsticks using a mandolin with a blade attachment for julienne cuts.
3. Wash the celery stalk, cut in 1 ½ inch pieces and then cut them in matchsticks size as thin as possible.
4. Wash 1 apple and cut in matchsticks using a mandolin with a blade attachment for julienne cuts.
5. Put the apple, carrot and celery in a bowl and ad half the salad dressing and toss to coat.
6. Wash the 2nd apple and cut in 4, remove stem and core and cut thinly on a mandolin with straight blade.
7. Roll one Prosciutto slice on each bread stick, starting at the top and leaving part of the breadstick without Prosciutto so you can hold it.
8. Toss the arugula with the remaining salad dressing.
9. Put half of the arugula on a plate. Pile in the middle half of the mixed cut apple and vegetables. Sprinkle with the poppy seeds. Decorate with the apple slices, add the tomatoes, and add 2 breadsticks per plate.