Little Gems with Maple Vinaigrette

Photo by Michael Piazza / Styled by Catrine Kelty

This dressing can be used year round with any kind of lettuce or salad, but there is nothing more delicious than tossing it with the wonderful baby greens that first appear in my garden and at farmers markets.

Serves 4 as a first course or 2 for lunch

FOR THE SALAD:
4 slices prosciutto
½ cup walnuts, chopped
2 teaspoons maple syrup
2 Little Gems lettuce or small romaine cut in half

FOR THE DRESSING:
1 tablespoon Dijon mustard
1½ tablespoons maple syrup
2 tablespoons cider vinegar
2 tablespoons red wine vinegar
1 teaspoon salt
½ teaspoon pepper
½ cup extra virgin olive oil

Over medium heat, drizzle a bit of oil in a sauté pan. Cook the prosciutto until dark and crispy. Set aside on a plate lined with paper towel. Once cooled, chop finely.

Add the walnuts to the still-hot pan and stir the nuts until fragrant, about 2 minutes. Add the 2 teaspoons maple syrup and continue to stir until you can smell the maple syrup cooking for another minute. Transfer to a bowl and set aside to cool.

In a medium-size bowl stir the maple syrup, Dijon, both vinegars, salt and pepper. Slowly add in the oil until emulsified. Taste and add more salt or pepper if needed.

On a platter arrange the lettuce halves. Drizzle with some of the vinaigrette. Sprinkle with the prosciutto and walnuts. Serve with extra vinaigrette on the side.

This recipe appeared in the Spring 2026 issue as part of a larger story, Liquid Gold: Maple Syrup.