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Learn how to make gourmet dishes from the comfort of home. The executive chefs from The Biltmore created a collection of exquisite dishes that are a delight to cook as much as they are to eat.
Seasonal Baby Vegetable Salad Speck Prosciutto & Basil Oil Vinaigrette
 Ingredients:
4 each Baby Zucchini
4 each Baby Carrot
8 each Snow Peas
4 oz. Fava Beans
4 each Baby Turnip
4 each Patty Pan Squash
Tomato Confít (semi-dried tomatoes in
olive oil)
8 each Baby White Asparagus
4 oz. English Peas
12 thin slices Speck Prosciutto (Italian
Smoked cured ham)
4 oz. Basil Oil
2 oz. Aged Balsamic Vinegar
1 oz. Mix Flower Confetti
1 oz. Micro Chive
Salt, Pepper to taste
Fleur de sel to taste
Pink Pepper Corns for garnish
Preparation:
Peel carrots and turnips. Blanch the different vegetables one by one in salted boiling water until fully cooked and refresh them in an iced water bath. Drain all vegetables and put them on a clean towel to make sure they are dry. In a mixing bowl season all the vegetables with the balsamic vinegar and basil oil. Add salt and pepper, and marinate in the refrigerator for 1 hour. Mix them every 10 minutes.
Serving:
Arrange 3 slices of speck prosciutto in the middle of a plate to form a little net. Display nicely all vegetables inside the nest. Drizzle the rest of the vinaigrette on the top and around the prosciutto. Decorate with flower petals, pink pepper corn and Fleur de sel.
Bon Appétit!
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