Prosciutto, grape, and walnut salad
Serves 4
Whisk together 3 tablespoons extra virgin olive oil with 1 tablespoon freshly squeezed lemon juice and 1 teaspoon honey. Season with salt and pepper, and set aside.
Melt 1 tablespoon butter with a pinch of demerara sugar in a small frying pan over medium heat. Once the sugar has dissolved, add a handful of halved walnuts, and stir until well coated.
Remove from the pan, and set aside on a plate. Put 2 handfuls of mixed salad in a large shallow serving bowl.
Add a handful of seedless black grapes, the walnuts, and 1 ripe avocado, peeled, pitted, and sliced. Toss gently with a little dressing. Top with 8oz (225g) prosciutto. Drizzle with some more dressing, and serve immediately.
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