- 4 thin slices prosciutto (about 1 ounces)
- 1 garlic clove, finely grated
- 1/4 cup olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon white wine vinegar
- 1 teaspoon honey
- Kosher salt, freshly ground pepper
- Mixed green raw fruits and vegetables (such as celery, avocado, Bartlett pear, green beans, cucumber, and kiwi), halved, sliced, and/or cut into wedges
- Preheat oven to 300°F. Arrange prosciutto in a single layer on a wire rack set inside a rimmed baking sheet and bake until browned and crisp, 20–25 minutes. Let cool, then crush into bits.
- Whisk garlic, oil, lemon juice, vinegar, and honey in a medium bowl to combine. Mix in crushed prosciutto; season with salt and pepper.
- To serve, spoon some vinaigrette into a shallow bowl and arrange fruits and vegetables of choice on top. Season with salt and pepper.
- Vinaigrette can be made 2 days ahead. Cover and chill.