Ramps (wild Leeks) And Prosciutto Salad

Total Time: 55 mins Preparation Time: 45 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1 1/2 lbs carrots, peeled and sliced diagonally to form thin 2-inch ovals
• 1/2 teaspoon salt, divided
• 1/2 cup water
• 18 ramps, bulbs washed and trimmed ( part only)
• 3 tablespoons extra virgin olive oil, divided
• honey mustard dressing (either store bought or your own recipe)
• 1/2 lb prosciutto, thinly sliced
• 3 cups baby spinach leaves
• 3/4 cup fresh basil leaf, sliced very thin

Recipe

• 1 bring carrots 1/4 teaspoon salt and water to a boil in a medium fry pan.
• 2 reduce heat to medium and cover tightly.
• 3 simmer 6 to 8 minutes, until just tender, then transfer carrots to a colander to drain.
• 4 when completely drained and cool, place in a bowl and drizzle with honey mustard salad dressing.
• 5 skewer the ramps bulbs on metal skewers, drizzle with 1 tablespoon olive oil, sprinkle with 1/4 teaspoon salt, and place on a charcoal grill or under the broiler.
• 6 cook, turning frequently, about 10 minutes, or until the outer skin is lightly charred in patches.
• 7 set aside; when cool to the touch, remove from skewers and slice each bulb in half lengthwise.
• 8 set aside.
• 9 divide the prosciutto among six plates and drizzle with the remaining olive oil.
• 10 drain excess salad dressing from the carrots and drizzle over spinach leaves.
• 11 place 1/2 cup spinach leaves in the center of each plate; arrange 6 roasted ramps halves in a pleasing pattern, then pile carrots in the middle.
• 12 sprinkle with basil leaves.
• 13 serve at room temperature.