Prosciutto with pear, nectarine, and endive

SERVES 4:

For the dressing:

1/2 cup (90ml) extra virgin olive oil

2 tbsp unsweetened apple juice

1 tbsp balsamic vinegar

sea salt and ground black pepper

2–3 small heads curly endive or frisée, leaves separated

12 thin slices prosciutto

3 firm but ripe pears, cored and sliced

3 firm but ripe nectarines, halved, pitted, and sliced handful of almonds (skins on)

Method:

1 To make the dressing: In a small bowl, whisk together the oil, apple juice, and vinegar. Season well with salt and pepper. Scatter the curly endive over a large serving platter and drizzle with some of the dressing.

2 Top with the prosciutto, pears, and nectarines and toss gently to mix. Sprinkle with the almonds, then drizzle with a little more dressing, as desired. Taste, and season if needed. Serve immediately with fresh crusty bread.

Substitute radicchio for all or some of the curly endive it adds an amazing color to the salad.

Prosciutto with pear, nectarine, and endive