Radicchio and Prosciutto Salad with Honey Poppyseed Vinaigrette and Honey-Toasted Croutons

Preheat an oven to 400°F.

In a bowl, add the croutons, dried oregano garlic and onion powder, parmesan cheese, salt and black pepper. Add olive oil and BeeMaid Amber Honey to the bowl and toss until well coated. Place on an oven-safe sheet pan and bake in the oven until the desired color is achieved (5 to 10 minutes).

Remove from the oven and allow to cool.

Wash the radicchio leaves and allow to drain on a paper towel-lined plate. In a bowl, add the radicchio, green beans, and toss with salt and pepper.

For the vinaigrette, gather a blender, and add the lemon juice, apple cider vinegar, BeeMaid Honey, mustard and olive oil.

Add the salt and pepper and fold in the poppyseeds.

To serve, place the radicchio, prosciutto, and green beans in a bowl, and add 4 T of the vinaigrette. Mix well to combine.

Place the salad greens on a plate and top with the honey croutons.