chicory-apple-salad-with-brown-butter-dressing-56390055.json

{
    "directions": [
        "Heat 1/2 cup oil in a medium skillet over medium-high. Working in batches, fry prosciutto until lightly browned and crisp, about 2 minutes per side. Transfer to paper towels to drain.",
        "Cook butter in a small skillet over medium heat until butter foams, then browns (be careful not to let it burn), about 5 minutes. Allow browned milk solids to settle, then slowly pour off melted butter, leaving browned bits in the pan. (Reserve butter for another use.) Whisk vinegar, honey, and remaining 2 tablespoons oil into browned milk solids; season dressing with salt and pepper.",
        "Toss chicories, apple, and dressing in a large bowl; season with salt and pepper. Serve salad topped with fried prosciutto."
    ],
    "ingredients": [
        "1/2 cup plus 2 tablespoons vegetable oil",
        "2 ounces sliced prosciutto",
        "4 tablespoons (1/2 stick) unsalted butter",
        "2 tablespoons apple cider vinegar",
        "1 tablespoon honey",
        "Kosher salt, freshly ground pepper",
        "8 cups torn mixed chicories (such as radicchio, curly endive, and/or Belgian endive)",
        "1 medium Honeycrisp apple, cut into thin wedges"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Leafy Green",
        "Kid-Friendly",
        "Lunch",
        "Apple",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free"
    ],
    "title": "Chicory-Apple Salad with Brown Butter Dressing",
    "url": "http://www.epicurious.com/recipes/food/views/chicory-apple-salad-with-brown-butter-dressing-56390055"
}