Sunflower, prosciutto & mozzarella salad

Serves 2

Ingredients

1 small head green lead 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

2 cups sunflower shoots

2 teaspoons sherry vinegar 

1 tablespoon extra virgin olive oil

flaky sea salt

freshly ground pepper

Instructions

Divide lettuce leaves between two dinner plates

Arrange prosciutto and mozzarella on top of lettuce

Top with sunflower shoots

Lightly drizzle sherry vinegar and olive oil over salad – you may not need the full amount. Sprinkle with salt and pepper

Serve immediately

Recipe sourced from Riegl Plate