1 tbs olive oil 1 tbs maple syrup 1/3 cup pepitas ¼ tsp ground cinnamon 85g thinly sliced prosciutto 200g Tuscan kale 2 apples, thinly sliced ¼ cup red currants ½ cup crumbled feta cheese
¼ cup red-wine vinegar 1 tbs Dijon mustard 1 tsp sugar Salt & pepper ½ cup olive oil
Preheat oven to 180C. Line a baking tray with baking paper.
On the prepared tray, toss together the pepita, oil, maple syrup, cinnamon and a pinch of salt. Arrange in a single layer. Lay the prosciutto flat around the pepitas. Transfer to the oven and bake for 10-15 minutes or until the pepitas are toasted and the prosciutto is crisp.
Meanwhile, in a large bowl, combine kale, apples and currants.
To make the vinaigrette, in a bowl whisk together red-wine vinegar, mustard and oil until combined. Season with salt and pepper.
Arrange the salad onto a platter and pour the vinaigrette over. Top with toasted pepitas, prosciutto and feta.