Camp Kitchen: Prosciutto, Parmesan, Pear And Rocket Salad

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INGREDIENTS:

1 handful Rocket leaves

1/2 a pear, finely sliced

1 thin slice of Prosciutto, cut into slivers

Approximately 30g of Parmesan, shaved with a vegetable peeler

A generous drizzle of Balsamic Reduction

A drizzle of olive oil, if desired

METHOD:

Combine all ingredients and devour – at least that’s what I did!

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