This is a lovely summer starter or light lunch!
Ingredients
- A bag of mixed leaf salad with rocket
- 80g pack of parma ham
- 4 fresh figs
- 10 Bocconcini mozzarella (these are the mini ones!)
- A sprinkling of pine nuts
- 2 tbsp Rhubarb and Ginger Infused Balsamic Vinegar
Method
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Toast the pine nuts either in the oven, or in a dry frying pan on the top of the stove.
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Divide the salad between two plates.
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Cut the figs into four pieces each and put onto the plates with 5 of the Bocconcini and a sprinkling of Pine Nuts.
- Drizzle over the Rhubarb and Ginger Balsamic and enjoy!
