1. Slice the prosciutto into ½ oz. pieces on an electric slicer. Place the slices side by side on a parchment-lined sheet pan. Place in a heated 325°F convection oven. Cook 10 minutes or until crunchy. After baking, the meat will have 50 percent yield. Place in a storage container. Cover until needed.
To prepare à la carte:
1. Place 3 oz. of spring mix, 2 oz. of apple and 1 oz. each of blue cheese and pickled cranberries in a chilled stainless steel mixing bowl. Season with salt and pepper. Toss together until blended. Mound on a chilled serving
2. Drizzle 1 oz. of clover honey vinaigrette over the top of the salad mixture. Crisscross two ¼ oz. pieces of crispy prosciutto on the top center of the salad. Spoon 2 oz. of onion compote on top of the prosciutto.
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