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Mizuna Microgreen baguette with Asian vinaigrette and prosciutto (serves 4)


  1. Gently cook the prosciutto over medium heat until crisp and transfer to paper towels.
  2. Pour the fat into a sealable container or blender along with the rest of the dressing ingredients.
  3. Shake vigorously or blend well.
  4. Mix the dressing into the greens a little at a time. We’re talking microgreens here, so there’s no need to drench them.
  5. Top a lightly toasted baguette slice with the prosciutto and then a pinch of the greens. Add salt to taste if needed


For the baguettes:

  • 2 cups mizuna microgreens
  • 200g of prosciutto slices
  • Baguette, thinly sliced

For the dressing:

  • 1 Egg Yolk
  • 1/4 cup rice wine vinegar
  • 1 Tbsp. honey
  • 2 Tbsp. canola oil
  • 2 Tbsp. sesame oil
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