Chicory-Apple Salad with Brown Butter Dressing

• ½ cup plus 2 tablespoons vegetable oil
• 2 ounces sliced prosciutto
• 4 tablespoons (½ stick) unsalted butter
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey

Kosher salt, freshly ground pepper

• 8 cups torn mixed chicories (such as radicchio, curly endive, and/or Belgian endive)
• 1 medium Honeycrisp apple, cut into thin wedges

1. Heat ½ cup oil in a medium skillet over medium-high. Working in batches, fry prosciutto until lightly browned and crisp, about 2 minutes per side. Transfer to paper towels to drain.
2. Cook butter in a small skillet over medium heat until butter foams, then browns (be careful not to let it burn), about 5 minutes. Allow browned milk solids to settle, then slowly pour off melted butter, leaving browned bits in the pan. (Reserve butter for another use.) Whisk vinegar, honey, and remaining 2 Tbsp. oil into browned milk solids; season dressing with salt and pepper.
3. Toss chicories, apple, and dressing in a large bowl; season with salt and pepper. Serve salad topped with fried prosciutto.