Prosciutto with Rocket and Pear
Photography by Aaron McLean.
INGREDIENTS
1 firm but ripe pear
2 tablespoons olive oil
1 tablespoon lemon juice
2 handfuls wild rocket leaves
sea salt and freshly ground black pepper
12 slices prosciutto or serrano ham
METHOD
Quarter the pear lengthwise and remove the core. Cut each quarter into 6 long slices. Toss with the olive oil and lemon and season with salt and pepper.
Place a small bundle of rocket and 2 slices of pear on each slice of prosciutto and roll up tightly. Makes 12 pieces
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