Sunflower Shoots, Prosciutto and Mozzarella Salad
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
- 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.
Notes
* I used a living head of lettuce – the roots are placed in water to keep it fresh.
