FIG, ROCKET, BLUE CHEESE & CRISPY PROSCIUTTO SALAD

SERVES 4 PREP 15 MINS COOK 5 MINS

1 tbsp olive oil 12 slices prosciutto 120g baby rocket leaves 6 ripe figs, quartered 100g blue cheese, crumbled

DRESSING

1 tbsp red wine vinegar ½ tsp Dijon mustard ¼ cup extra-virgin olive oil

1 In a large frying pan, heat oil on medium. Cook prosciutto for 2 mins each side until crisp. Drain on paper towel. Break prosciutto into pieces.

2 DRESSING In a screw-top jar, combine ingredients. Shake well.

3 In a shallow serving bowl, combine rocket, prosciutto, fig and cheese. Drizzle with dressing. Gently toss salad to combine. Season with salt and pepper. Serve straight away.