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Prosciutto, Blue Cheese, Honeycomb + Walnuts

A beautiful winter salad made with whisper thin slices of prosciutto, sticky sweet honeycomb, lots of walnuts, and chunks of crumbly blue cheese. Finished with peppery rocket leaves and a champagne vinegar dressing, serve it up sharing-style on a big platter for a dinner party or picnic – it holds up perfectly at room temperature.

Prosciutto, Blue Cheese, Honeycomb + Walnuts

12 slices of prosciutto, torn

A few handfuls of fresh rocket

Small wedge of sharp blue cheese, like Stilton

Raw honeycomb, roughly cubed into 2cm pieces

¼ cup walnuts

For the dressing:

2 tbsp good quality champagne vinegar – white wine vinegar can also be used here

4 tbsp extra virgin olive oil

Sea Salt

Freshly ground black pepper

For champagne vinaigrette, whisk ingredients to combine, season to taste and set aside.

Place the rocket in a bowl and drizzle over ¼ the vinaigrette. Toss gently to combine. Set aside.

Arrange the prosciutto on a serving platter. Crumble over the blue cheese and top with pieces of honeycomb. Top with dressed rocket leaves and walnuts and finish with a drizzle of the vinaigrette. Serve.

Serves 6

Prosciutto, Blue Cheese, Honeycomb + Walnuts


20 thoughts on “Prosciutto, Blue Cheese, Honeycomb + Walnuts

  1. Pingback: Dinner at home | Dr. Greene goes to Italy

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