Escarole and parsley salad Recipe - Los Angeles Times

Ingredients

• Juice of two lemons ( 1/4 cup)
• 1 tablespoon sugar
• 1 small shallot, minced (about 1 1/2 tablespoons)
• 2 tablespoons extra virgin olive oil
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 8 thin slices Parma prosciutto ( 1/4 pound)
• 1 head escarole, washed and chopped into 1-inch pieces (8 cups chopped)
• 1 cup Italian parsley leaves (1 small bunch), washed and dried well
• 8 ounces burrata cheese