Name: Fig, Prosciutto & Antipasto Salad
Prep time: 15 min
Yield: 6
Ingredients: 12 slices prosciutto (180g), trimmed, cut into two or three pieces; 6 medium ripe figs (360g), quartered or sliced; ¼ cup (40g) Sicilian green olives; ¼ cup (40g) drained caperberries, rinsed; 300g marinated artichoke hearts, halved; 1 tbsp red wine vinegar; 1 tbsp extra virgin olive oil; 1 tbsp fresh micro red radish leaves; grilled bread, to serve

VMG Recipes