fig, proSciutto &
bocconcini salad
· 4-6 mixed figs
· 3 Clevedon Buffalo Co. bocconcini
· 6 slices prosciutto
· mixed salad leaves
· basil and mint leaves
· 2 tablespoons extra virgin olive oil
· 1 teaspoon honey
· 1 tablespoon of lemon juice
· sea salt and ground pepper
Wash, dry and arrange salad leaves on two plates. Quarter figs and tear bocconcini balls in half, then place them on top of the salad. Weave strips of prosciutto through salad. Top with torn mint and basil. Whisk the olive oil, lemon and honey together and drizzle over the salad. Season with salt and pepper and serve.