Roasted Radish, Fava Bean and Microgreen Salad

Prosciutto Dressing 
4 oz thin sliced prosciutto 
1 garlic clove, finely minced
1 Tbsp fresh lemon juice
2 Tbsp white wine vinegar
1 Tbsp honey
¼ cup olive oil
Kosher salt and freshly ground pepper

Preheat oven to 300°F. Arrange prosciutto in a single layer on a wire rack set inside a rimmed baking sheet and bake until browned and crisp, 15-20 minutes. Let cool, then crush into bits. Save any excess oil drippings.

Whisk garlic, lemon juice, vinegar, and honey in a medium bowl to combine. Mix in the oil, and the oil drippings. Add the crushed prosciutto, season with salt and pepper.

Salad
1 bunch radish, washed and halved 
Olive oil
Salt and pepper 
1 cup fava beans, shucked or canned 
4 cups arugula
¼ cup Marcona almonds
¼ cup feta 
Microgreens of choice to garnish (arugula, kale, broccoli, etc.) 

Preheat the oven to 415°. Toss the radishes in olive oil, salt, and pepper. Tray on a baking sheet lined with parchment paper and bake for 10 minutes. Toss and bake for an additional 10 minutes or until caramelized.

Meanwhile, heat a sauté pan and add enough oil to coat the bottom. Add the fava beans and sauté to warm gently. Build the salad with the arugula, almonds, feta, and warmed fava beans and radishes. Drizzle with Prosciutto Vinaigrette and garnish with microgreens.