Sunflower Shoots, Prosciutto and Mozzarella Salad
Author: Nicole
Ingredients
  • 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
Instructions
  1. Divide lettuce leaves between two dinner plates.
  2. Arrange prosciutto, mozzarella and cherries on top of lettuce.
  3. Top with sunflower shoots.
  4. 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.
  5. Serve immediately.
Notes
* 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/