Parsnips with Prosciutto & Hazelnuts

 

1 lb. parsnips, peeled and sliced in half

9 oz. of good quality prosciutto or speck

1 T. red wine vinegar

1 tsp. Dijon mustard

3 T. olive oil

handful of toasted hazelnuts

2 T. currants (raisins are ok too)

chopped fresh flat leaf parsley

sea salt & pepper

 

Whisk 3 T. olive oil with the vinegar and mustard.  Season with sea salt & pepper and set aside. Roast the parsnips:   Peel and slice the parsnips in half and lay on a baking sheet (line with parchment paper for easy cleanup).   Drizzle w/ olive oil and sprinkle with kosher salt & pepper.  Roast in a 400F oven for about 20-25 minutes, turning once. Add the cooked parsnips to a large platter.   Drape the prosciutto around the parsnips and add the currants. Drizzle some dressing over the salad (you can use the leftover dressing tomorrow or the next day, keep in the fridge). Sprinkle with the toasted, chopped hazelnuts and fresh flat leaf parsley.   A sprinkle of sea salt to taste before serving.