Artichoke and Prosciutto Salad

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Ingredients:

• Canned Artichoke Hearts in Oil – 275 gms, drained
• Small Tomatoes – 4
• Sun-dried Tomatoes in Oil – 25 gms, drained
• Prosciutto – 40 gms
• Black Olives – 25 gms, stoned and halved
• Fresh Basil Sprigs – handful
• Fresh Crusty Bread – to serve

For the Dressing:

• Olive Oil – 3 tblsp
• White Wine Vinegar – 1 tblsp
• Garlic Clove – 1, crushed
• Mild Mustard – 1/2 tsp
• Clear Honey – 1 tsp
• Salt as per taste
• Pepper as required

Method:

1. Drain the artichoke hearts thoroughly and then cut them into quarters and put into a serving bowl.
2. Cut each fresh tomato into wedges.
3. Slice the sun-dried tomatoes into thin strips.
4. Cut the prosciutto into thin strips and add to the bowl with the tomatoes and olive halves.
5. Keeping a few basil sprigs whole for garnishing, tear the remainder of the leaves into small pieces and add to the bowl containing the other salad ingredients.
6. To make the dressing, put all the ingredients into a small screw-top jar and shake until well blended.
7. Pour the dressing over the salad and toss together.
8. Garnish the salad with a few basil sprigs and serve with crusty bread.

Note: Prosciutto is an Italian word for ham. In English, the term prosciutto is almost always used for a dry-cured ham that is usually sliced thinly and served uncooked; this style is called prosciutto crudo in Italian and is distinguished from cooked ham, prosciutto cotto.