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6 slices prosciutto
4 ounces young watercress
4 ounces pecorino toscano, cut in matchsticks
freshly cracked black pepper
Place prosciutto slices on a cutting board. Arrange watercress and cheese matchsticks on top, and roll prosciutto into the shape of a cone so the watercress and cheese stick out the top.
Lightly coat a serving plate with mustard-chive vinaigrette. Arrange prosciutto cones seam side down on top. Drizzle with a little more vinaigrette, add freshly cracked pepper and serve.
makes about 1/2 cup
6 chives, minced
1 teaspoon crushed mustard seeds
juice of 1/2 lemon1/4 cup extra virgin olive oil
pinch of salt
Whisk together chives, mustard seeds, and lemon juice in a small mixing bowl. Slowly add olive oil and whisk until mixture reaches a creamy consistency. Whisk in salt and adjust to taste.