Method
1. Whisk together the mustard, honey, vinegar, yoghurt, and 1 tbsp warm water in a small mixing bowl with 1/4 tsp salt and 1/8 tsp black pepper.
2. Gradually whisk in the olive oil until the dressing is thickened and emulsified.
3. Preheat the grill to hot. Spread out the prosciutto on a grilling tray and grill until golden-brown and crisp, turning once, about 4-5 minutes.
4. When ready to assemble, divide the lettuce leaves between bowls. Top with the sliced mushrooms, grapes, walnuts, and grilled prosciutto.
5. Drizzle with a little olive oil and serve with the dressing on the side.
-
Serves:
4
-
Time needed:
20 minutes
-
Difficulty
Easy
Ingredients
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 2 tbsp white wine vinegar
- 1 tbsp plain Greek yoghurt
- 100 ml olive oil, plus extra for serving
- 8 small prosciutto slices
- 150 g | 6 cups mixed lettuce, washed
- 4 preserved Italian mushrooms, in oil or vinegar, drained and sliced
- 225 g | 1 1/2 cups mixed grapes, larger grapes cut in half
- 80 g | 1/2 cup purple walnuts
- salt
- freshly ground black pepper
