Late Summer Market Salad
An Original Recipe by Lorraine Elliott
Preparation time: 5 minutes
Cooking time: 0 minutes
Serves 1 (multiply for more people)
- 1/2 cup salad leaves
- 100g/3.5ozs prosciutto
- 1/2 a large white peach or nectarine, sliced into segments
- 1 fig, sliced in half or quarters
- 2-3 bocconcini balls
- 4 cherry tomatoes, halved
- 30g/1oz roasted hazelnuts
- Basil leaves
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice or vinegar
- 1/2 garlic clove, finely grated
- 1/2 teaspoon honey
- 1/4 teaspoon black pepper
- Salt to season
Step 1 - Place the salad leaves at the bottom of a plate. Top with prosciutto (curl around to make "rosette" shapes), peach, fig, cherry tomatoes and torn bocconcini balls.
Step 2 - Mix the oil, lemon juice, garlic, honey and black pepper together and drizzle over the salad. Season with salt and serve.