Iceberg Salad with Crispy Maple-Glazed Prosciutto

1.

Preheat oven to 160°C.

2.

Place the prosciutto on two baking trays lined with non-stick baking paper. Brush with the maple syrup and roast for 15 minutes or until golden and crisp, then transfer to a wire rack to cool.

3.

Place the buttermilk, mustard, vinegar, salt and pepper in a bowl and mix to combine.

4.

Arrange the lettuce wedges in a large bowl and top with the prosciutto. Drizzle with half the dressing, sprinkle with the parmesan and serve with the remaining dressing.