Prosciutto, rocket and chestnut mushroom salad

I love Italian food so here's a salad inspired by Italy, we make this mainly when the rocket from the garden is growing like mad, but it can be made anytime of year if you can get hold of some nice fresh peppery rocket.

Ingredients

• Fresh Rocket, a good handful per portion
• Chestnut mushrooms - finely sliced
• Parma Ham or air dried prosciutto
• Parmesan or Grando Padano - grated finely
• Good quality extra virgin olive oil
• Good quality matured balsamic vinegar

Method

• Serve on a plate with the rocket in the centre
• Parma ham around the plate, ripped in to large pieces
• Scatter the mushrooms randomly across the salad
• Grate the cheese across the whole dish
• Sprinkle with olive oil and balsamic vinegar

Delicious, served with goats cheese bruschetta or plain bruschetta, you'll have amazing depths of flavours.