SPINACH & PROSCIUTTO SALAD
6 small plum tomatoes
6 tablespoons Filippo Berio Organic Extra Virgin Olive Oil, divided
Salt and freshly ground black pepper
7oz of baby spinach leaves, washed and dried well
7oz of baby fresh asparagus, blanched for two minutes and chilled
12 slices of prosciutto
2 tablespoons fresh lemon juice
2 tablespoons fresh basil, finely shredded
A little sugar to taste
Parmesan shavings (for garnish)
Preheat the oven to 350°F. Place the tomatoes cut side up onto a baking tray. Drizzle with 4 tablespoons of the olive oil and season well with salt and pepper. Cook for 25 minutes or until just soft.
Arrange the spinach and asparagus onto the serving plates and top with the tomatoes and prosciutto.
Mix together 2 tablespoons of olive oil, lemon juice, basil, and sugar. Season with salt and pepper, if desired. Pour over the salad just before serving and garnish with Parmesan shavings.