Prosciutto, Asparagus & Goats Cheese Salad
Serves 4
Ingredients
For the salad:
Around 400g of mixed salad leaves
100g baby asparagus tips
1 Avocado
80g prosciutto, torn into bite-size pieces
200g cherry tomatoes
100g goats cheese, cut into thin slices
1 pink lady apple
3 radishes
Extra virign olive oil
Balsamic vinegar
Salt & pepper
Method
For the salad:
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Bring a small pot of water to the boil. Add the asparagus and cook for 2 minutes. Quickly place in a bowl of ice-cold water, this will stop them from cooking any further.
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Peel and cut the apple into ½ cm pieces. Peel and slice the avocado. Wash and thinly slice the radish. Wash the tomatoes and slice them in half.
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Remove the asparagus from the water and place on some kitchen roll. Pat them dry and cut into 2cm pieces.
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In a serving bowl, place the salad leaves, tomatoes, radishes, apple, asparagus and avocado.
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Place the prosciutto and goats cheese on top.
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Dress with extra virgin olive oil, balsamic vinegar, salt and freshly ground pepper.
