Prosciutto & Mozzarella Salad with Walnut Dressing
Cook Time 20 minutes
Servings 4
Ingredients
6 slices prosciutto
2 buffalo mozzarellas, torn
4 small figs, torn in half
Large rocket leaves
1 witlof leaves, separated
½ a small radicchio, leaves torn
Salt and pepper
For the dressing
½ clove garlic
1 handful of walnuts, plus extra to garnish toasted
1 tsp capers
1 tbsp red wine vinegar
Zest and juice ½ lemon
2 tbsp extra virgin olive oil
1 tbsp walnut oil
Method
For the dressing, crush the garlic with a pinch of salt in a mortar and pestle. Once sticky add the walnut and crush it into a fine crumb. Add the capers, lemon and then slowly drizzle in both oils while constantly stirring to emulsify.
Arrange prosciutto and lettuce leaves on an oval platter. Evenly distribute the torn mozzarella and figs. Spoon of dressing and garnish with extra walnuts.