Homemade Mulling Spices

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When I was growing up, my mom used to put a pot of water on the stove and throw in a couple of tablespoons of mulling spices. It made the whole house smell amazing! And she didn’t just do this at holidays. It was like a fresh potpourri bowl being set out every morning and everyone who walked in the house commented on how wonderful it was.

I decided to keep the tradition going and started purchasing a mulling spice mixture from Williams-Sonoma (which you can purchase by clicking on the image on the left). However, as much as I loved the store bought blend, it was eating a whole in my book-buying budget, which is never acceptable! So, I set out to find a way to make my own version and stumbled across Heather Christo’s version that is just fabulous. I modified it a bit because I always have to put my own spin on things but I highly recommend checking out the original recipe by clicking here.

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Artichoke, Fennel, and Crispy Prosciutto Salad

jrnewell805

A light, refreshing salad that is absolutely delicious and sure to be a hit at your next book club get together! And this salad is even better after it has marinated for an hour or two.

Print Recipe

Course Salad

Servings 6 servings

Ingredients

  

• 4 tbsp extra virgin olive oil
• 1.5 tbsp red wine vinegar this can be adjusted depending on your preference
• 1 small shallot, finely chopped
• 1 tbsp chopped fresh parsley
• 1 tsp Dijon mustard
• 1 tsp chopped fresh thyme
• 6 oz thinly sliced prosciutto cut into 1/3 inch wide strips
• 2 tbsp lemon
• 1 jar of marinated artichoke hears cut into quarters
• 1 large fennel bulb with fronds bulb halved lengthwise and very thinly sliced crosswise, fronds chopped
• 1 box chopped frisee (or you can purchase 1 medium head and tear it into bit-size pieces)
• salt and fresh ground paper

Instructions

 

• Heat 1 tablespoon olive oil in nonstick medium skillet over medium-high heat. Add prosciutto and saute until crisp, about 4 minutes. Transfer prosciutto to paper towels to drain.
• Whisk 3 tablespoons and red wine vinegar, shallot, parsley, mustard, and thyme together in medium sized mixing bowl.
• In a large salad bowl, add frisee, sliced fennel and lemon juice. Add salad dressing, tossing for 2 minutes to ensure everything gets coated evenly. Sprinkle with prosciutto and chopped fennel fronds. Season with salt and pepper to taste.

Notes

I like to buy the prosciutto and artichoke hearts at Trader Joe's. They tend to be more budget friendly there.

Do ahead: Dressing and prosciutto can be made 2 hours ahead. Let stand at room temperature.

I purchase bulk whole spices from Amazon because I’m extra frugal these days. Click on the links below to do the same so you never have to be without these essential ingredients!

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