Escarole Salad with Provolone, warm white beans and Prosicutto Crisps

I got this salad out of USA weekend.  It was excellent.

Ingredients:

4T EVOO

3 oz. prosciutto cut into small dice (I used pancetta)

2 cloves of garlic, minced

1 can, 15oz, cannellini beans, not drained

1 head of escarole or romaine, halved, cored, chopped, washed

½ red bell pepper, stemmed, cored, seeded and cut into short thin strips

¼ large red onion, thinly sliced

16 pitted kalamata olives, coarsely chopped (about 1/3 C) Jim does not like olives so I added mushrooms

3 oz provolone, cheese diced

½ T wine vinegar

Directions:

1.       Heat 1 T EVOO in a small skillet over medium heat.  Add prosciutto and cook, stiring frequently until crisp and darkened in color, about 5 minutes.  Remove with a slotted spoon.  Add garlic to the skillet; sauté until golden, just seconds.  Add beans and their liquid; simmer until heated through and juices reduced slightly, a couple of minutes.  (Since I used pancetta, I did not use the oil and cooked the garlic, mushrooms and beans in with the pancetta after it rendered it’s fat.)

2.       Meanwhile, mix escarole, pepper, onion, olives and cheese in a large bowl.  Drizzle in remaining EVOO and add a sprinkling of salt and pepper.  Toss to coat and add the red wine vinegar.  Toss again and add the bean mixture.

3.       Taste and adjust seasonings.  I used a T of the vinegar.  If you used proscuitto, sprinkle on top.

Serves 4