Prosciutto & Mozzarella Salad with Walnut Dressing

Cook Time 20 minutes

Servings 4


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


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.


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