6 oz. thinly sliced prosciutto
1 lb. chopped kale
1 tbsp. Georgetown Olive Oil extra virgin olive oil
1 tbsp. Georgetown Olive Oil Sicilian Lemon Balsamic Vinegar
1 large gala apple, thinly sliced
French Grey sea salt
Freshly ground black pepper
3/4 c. shaved Pecorino Romano, divided
Georgetown Olive Oil Traditional Balsamic vinegar, for drizzling
Preheat oven to 375° and line sheet pan with parchment paper. Place prosciutto in a single layer and bake until crisp for about 15 minutes.
In a large bowl, massage kale with oil and lemon balsamic vinegar using your hands. Season with sea salt, and pepper.
Using a vegetable peeler, shave 1/2 cup Pecorino Romano over salad and gently fold in cheese and apples.
Transfer salad to platter. Break up prosciutto pieces by hand and crumble on top of salad. Finish with pepper and remaining 1/4 cup Pecorino; drizzle with balsamic vinegar.