Balsamic Raspberry Salad

Serves 2 Prep Time: 5 minutes Cooking Time: 15 minutes

INGREDIENTS

4 tablespoons of balsamic vinegar 2 large handfuls of baby spinach 1 ball of mozzarella 1 tablespoon of flaked almonds 2 slices of Parma ham 12 raspberries Salt Pepper

METHOD

1. Pour the balsamic vinegar into a small saucepan. Bring to a simmer over a very low heat. Reduce for 10 to 15 minutes, stirring continuously, until the balsamic vinegar is a thick syrup. Remove from the heat and set aside.

2. Divide the spinach between two serving bowls. Tear the mozzarella ball into pieces and divide between the two bowls. Top each bowl with a sprinkling of almonds. Tear the Parma ham into pieces and divide between the two bowls.

3. Divide the raspberries between the two bowls. Now drizzle the salad with your reduced balsamic vinegar (if it has gone too cold and hardened up, just put it over a gentle heat for a few minutes until it becomes runny again – add another splosh of balsamic if you have to). Sprinkle with salt and pepper. Serve.