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.
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
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.