Molly piles all of her favorite cured meats, cheeses, olives and pickles on top of a big green salad!Watch #GirlMeetsFarm, Sundays @ 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3oB6czkSubscribe to Food Network ▶ http://foodtv.com/YouTubeCookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Antipasto Salad with Prosciutto Wrapped BreadsticksRECIPE COURTESY OF MOLLY YEHLevel: EasyTotal: 25 minActive: 25 minYield: 6 servingsIngredients8 ounces spinach4 ounces arugula 1/2 cup Kalamata olives, halved, brine reserved 1 teaspoon Dijon mustard 1/2 cup extra-virgin olive oil Kosher salt and freshly ground black pepper 8 ounces marinated mozzarella, torn 4 ounces Parmesan, crumbled One 7-ounce jar marinated artichokes, quartered 1/2 cup sliced roasted red peppers 1/2 cup pickled sweet peppers, stemmed and halved 8 ounces tomatoes, sliced 1 pear, thinly sliced 4 ounces salami, cubed or sliced 4 ounces sliced prosciutto 6 grissini breadsticks Balsamic glaze, for drizzling Handful fresh basil, thinly sliced DirectionsPlace the spinach and arugula in a large bowl. In a medium bowl or measuring cup, whisk 2 tablespoons of the olive brine with the mustard, then drizzle in the olive oil while whisking constantly to emulsify. Taste and season with salt and pepper (you might not need salt since the olive brine is salty already). Toss the greens with half of the dressing and transfer to a large shallow serving bowl. Top with the olives, mozzarella, Parmesan, artichokes, peppers, tomatoes, pear and salami. Wrap the prosciutto around the breadsticks and place them on top. Add a few drizzles of balsamic glaze (I hone in on the pear and tomatoes), then drizzle on the remaining dressing and sprinkle on the basil. Serve and enjoy!Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp▶ WEBSITE: https://www.foodnetwork.com▶ FULL EPISODES: https://watch.foodnetwork.com▶ FACEBOOK: https://www.facebook.com/FoodNetwork▶ INSTAGRAM: https://www.instagram.com/FoodNetwork▶ TWITTER: https://twitter.com/FoodNetwork#MollyYeh #FoodNetwork #AntipastoSalad #ProsciuttoWrappedBreadsticks Molly Yeh's Antipasto Salad with Prosciutto Wrapped Breadsticks | Girl Meets Farm | Food Networkhttps://www.youtube.com/watch?v=DOmKYJJYRMg
