Lentil Prosciutto Bowl

Directions

1. To plate this dish, prepare a base of ½ cup (125 mL) farro and ½ cup (125 mL) of lentils into each bowl.
2. Top with ¼ cup (60 mL) each of cucumber, radishes, and peppers, and ½ cup (125 mL) of kale.
3. Top each serving with 2 oz (60 g) serving of crispy prosciutto chips and a 2 oz (60 mL) drizzle of vinaigrette.

To make the marmalade vinaigrette:

1 cup (250 mL) rice wine vinegar

½ cup (125 mL) orange marmalade

2 tsp (10 mL) smoked paprika

½ cup (125 mL) shallot, minced

1 cup (250 mL) extra virgin olive oil

3 Tbsp (90 mL) flat leaf parsley, minced

>In a bowl, whisk the vinegar, marmalade, paprika, and shallots together. Slowly incorporate oil, then stir in parsley.