September
24
2006
24
2006
SPINACH & BOCCONCINI SALAD
[CATHY CARR’S KITCHEN]
100g PROSCIUTTO
1 CONTAINER BOCCONCINI CHEESE
1 PACKET BABY SPINACH LEAVES
1 PUNNET CHERRY TOMATOES
60g PINE NUTS
CRISP PROSCIUTTO IN OVEN. TOAST PINE NUTS. SLICE BOCCONCINI BALLS & HALVE CHERRY TOMATOES. TOSS TOGETHER WITH SPINACH.
DRESSING
¼ CUP OLIVE OIL
2 CLOVES GARLIC
1 LEMON
1 OR 2 TABLESPOONS HONEY
1 TEASPOON SEEDED MUSTARD
JUICE LEMON. CRUSH GARLIC. PLACE IN JAR WITH OLIVE OIL, HONEY & MUSTARD. SHAKE WELL. JUST BEFORE SERVING POUR OVER SALAD.
Damian 
Salad
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