100g rocket & spinach salad
4 slices Parma ham, torn (100g)
50g Dolcelatte cheese, cubed
227g Strawberries, hulled and halved
4 thin slices gluten free ciabatta
2 tbsp olive oil
For the dressing
1 tbsp chopped fresh chives
1 tbsp balsamic vinegar
1 tbsp olive oil
salt and freshly ground black pepper
For the salad, heat one tablespoon of the oil in a large non-stick frying pan and fry the parma ham for one minute on each side, or until golden-brown. Remove from the pan and drain on kitchen paper.
In the same pan, heat the remaining oil, place the gluten free ciabatta slices into the pan and cook until golden-brown.
Place the remaining salad ingredients into a large bowl. Place the dressing ingredients into a small bowl, mix together well and pour over the salad. Mix well to combine.
Transfer the salad to a large plate and top with the croutons and parma ham.
Recipe adapted from: Capri Strawberries