Sunflower, prosciutto & mozzarella salad

Serves 2


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

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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