Romaine salad with prosciutto crisps

The small inner leaves of romaine lettuce are tender and crisp, perfect for this salad. Use a vegetable peeler to shave the Pecorino Romano.

2 tablespoons extra-virgin olive oil, plus more for the pan

4 slices prosciutto (about 2 ounces)

1 tablespoon balsamic vinegar

1 teaspoon fresh thyme leaves, roughly chopped

Coarse salt and freshly ground pepper

6 ounces hearts of romaine, leaves torn in half

1 ounce Pecorino Romano shavings

• Preheat the oven to 400F. Lightly brush a baking sheet with olive oil, and arrange the prosciutto in a single layer. Place in the oven, and bake until crisp, 5 to 10 minutes. Remove from the oven, and let cool on a wire rack.
• Combine the olive oil, balsamic vinegar, and thyme; season with salt and pepper, and whisk to combine. Add the romaine and shaved Pecorino Romano, and toss to combine. Serve topped with prosciutto crisps.

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