- 2 bok choy, halved lengthwise
- Olive oil to baste
- 2 slices prosciutto
- Pecorino cheese
- 1 tablespoon roasted pine nuts
- ¼ cup champagne vinegar
- ½ cup olive oil
- ¼ teaspoon Dijon mustard
- Salt and pepper, to taste
For Champagne Vinaigrette, mix all ingredients in glass bowl and set aside.
Preheat oven to 350°. Place prosciutto on a small baking tray and bake until crisp, 7 to 12 minutes, depending on thickness. Remove from oven and let cool. Break prosciutto into small pieces and set aside.
Baste bok choy with olive oil and grill both sides over medium heat for 2. to 3. minutes, or until just cooked. Remove bok choy from grill and spoon Champagne Vinaigrette over top. Garnish bok choy with grated pecorino cheese, crispy prosciutto, roasted pine nuts, salt and pepper.
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This side dish pairs well with seared ahi tuna. Recipe courtesy of Moez Megji, chef and co-owner of The Gallery restaurant in Westlake Village.