![Broccoli Salad with Baked Croutons](https://api.vip.foodnetwork.ca/wp-content/uploads/2022/02/9fe68752-56c1-476e-a404-029f82d326b9_broccoli-salad-baked-croutons_webready.jpg?w=3840&quality=75)
Broccoli florets tossed in a sweet and spicy dressing, and topped with homemade croutons.
ingredients
Salad
Dressing
directions
Preheat the oven to 375ºF. Line a baking sheet with parchment.
Cut the broccoli heads into florets and then chop in bite-size pieces. Place in a large salad bowl.
When the oven is preheated, place the prosciutto on the prepared baking sheet. Cut biscuit dough scraps into bite-size pieces and place them on a separate baking sheet. Bake the biscuit scraps for 10 minutes and the prosciutto for 15, turning the baking sheets after 7 minutes. Allow to cool, then break the prosciutto into small pieces.
Add the onions and prosciutto pieces to the salad bowl and toss gently to distribute.
In a small mixing bowl, add the balsamic vinegar, maple syrup, mustard, chili paste, salt, pepper and garlic; whisk to combine. Whisk in the olive oil in a slow, steady stream until the dressing emulsifies and thickens.
Pour a little less than half of the dressing over the broccoli mixture, or add to taste; toss to coat evenly. Top with biscuit croutons just before serving.