Verde Salad | Recipes | Kalamazoo Outdoor Gourmet

Ingredients

• 1/2 cup sugar
• 1/2 cup water
• 4 thick slices prosciutto
• 4 hardwood dowels (maple or cherry), 1″ in diameter and about 9″ long.
• 3/4 cup whole milk
• 1 tablespoon butter
• 2 generous pinches kosher salt
• 10 to 12 ounces sunchokes, peeled and chopped
• About 5 ounces shelled soybeans (edamame), fresh or frozen
• 1 bunch fresh asparagus
• Finely-ground sea salt
• 1 tablespoon plus 1 teaspoon extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon freshly-squeezed lemon juice
• 1 bunch watercress, cleaned, leaves only
• About 1 ounce fresh pea sprouts
• Coarsely-ground black pepper