Prep
10 mins
Cooking
5 mins
Serves 2
Mixed
Serves: 2
1 Bag Of Florette Mixed Salad Leaves
1/2 Tsp Extra Virgin Olive Oil
4 Prosciutto Di Parma Slices
4 Tablespoons Ground Pistachios
For The Dressing –
1 Heaped Tsp Dijon Mustard
1/2 Tsp Raw Honey
1 Tbsp Modena Balsamic Vinegar
3 Tbsp Extra Virgin Olive Oil
Add ½ tsp olive oil to a heavy-based frying pan on a medium heat and cook the prosciutto until dark and crispy.
Leave to cool then roughly chop the prosciutto and pistachios separately.
Mix all the dressing ingredients in a jar until smooth and consistent. (Stir again just before serving.)
Split your Florette leaves between two large bowls to serve – no need to wash! Sprinkle over the crispy prosciutto, chopped pistachios and drizzle generously with the dressing.
Enjoy straight away!
BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!