On the menu is this lovely little starter that everyone adores and which takes this dish to a whole new level. Not only does it look great but generally draws unctuous sounds and comments from all who eat it. If I am serving this as a starter for a lot of people, then I opt for the little Buffalo Bocconcini mozzarella balls, serving two per portion. For this particular dish I used the larger cow’s milk mozzarella balls that also come in a packet surrounded by liquid. This recipe is a nice option for a light lunch as well. Try and get your hands on some micro herbs which add a touch of finesse to the salad. Another nice option is to serve the mozzarella on a thinly sliced piece of toasted ciabatta or as in this instance, on top of some tomatoes
2 mozzarella balls about 125g each
4 thin prosciutto slices
2 tablespoons extra virgin olive oil
Some Basil, lettuce and or micro greens mixed together
1 tsp. Dijon mustard
1 tsp. lemon juice
50-60ml extra virgin olive oil
Pinch of sugar
Preheat the oven to 250C
Wrap each mozzarella with 2 slices of prosciutto. If necessary secure with a tooth pick. Place the mozzarella on paper lined oven tray and drizzle with some olive oil. Roast until the mozzarella begins to melt.
Mix the dressing ingredients together, place the mozzarella balls on a plate with herb salad to the side and drizzle over the dressing and sprinkle with some freshly ground pepper.