Everything in this salad can be prepared ahead of time, and you can substitute scallions (white parts only) for the wild leeks.
Yield:
6 servingsIngredients
1-1/2 pounds carrots, peeled and sliced diagonally to form thin 2-inch ovals
1/2 teaspoon salt, divided
1/2 cup water
18 wild leek bulbs (white part only), washed and trimmed
3 tablespoons extra-virgin olive oil, divided
Honey-Mustard Dressing
1/2 pound prosciutto, thinly sliced
3 cups baby spinach leaves
3/4 cup fresh basil leaves, sliced very thin (chiffonade)
Instructions
In a roomy saut
