- 6 slices quality prosciutto, halved
- 1 handful wild rocket, washed and dried
- extra virgin olive oil
- balsamic vinegar
Carefully crumple a piece of prosciutto up and skewer it on the prongs of a fork. Push a small clump of wild rocket on to the fork and set aside. Repeat with the remaining 11 forks.
When you're ready to serve, drizzle some olive oil and a few drops of balsamic vinegar on a serving plate. Place the prosciutto forks on top so each guest can swirl a fork in the oil and vinegar before eating.