Sunflower Shoots, Prosciutto and Mozzarella Salad |
Author: Nicole
- 1 small head green leaf lettuce, core removed and torn into pieces
- 4 ounces prosciutto, each slice rolled up and cut in half
- 3 ounces fresh mozzarella, sliced and cut into quarters
- 14 cherries, pitted and sliced in half
- 2 cups sunflower shoots (loosely packed)
- 2 teaspoons sherry vinegar
- 1 tablespoon extra virgin olive oil
- Flaky sea salt (such as Maldon)
- Freshly ground pepper
- Divide lettuce leaves between two dinner plates.
- Arrange prosciutto, mozzarella and cherries on top of lettuce.
- Top with sunflower shoots.
- Lightly drizzle sherry vinegar and olive oil over salad – you may not need the full amount of either. Sprinkle with flaky sea salt and freshly ground pepper.
- Serve immediately.
* I used a living head of lettuce – the roots are placed in water to keep it fresh.
Recipe by Riegl Palate at https://www.rieglpalate.com/sunflower-shoots-prosciutto-and-mozzarella-salad/
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