Egmont Honey Crisp Prosciutto, Bocconcini & Honey Walnut Salad with Basil Dressing

This delicious salad packs a punch with flavour, texture, plus you are your way to 5+ a day! Tasty mix of veges, bocconcini, prosciutto and finished off with walnuts and a basil honey dressing, what a perfect dish to bring along to a summer BBQ.

Gluten Free. Low Calorie. High Protein.

Prep time: 15 minutes
Cook time: 25 minutes

INGREDIENTS

+ ½ cup walnuts
+ 2 tbsp Egmont Honey
+ 70g prosciutto
+ 120g rocket
+ 125g bocconcini
+ 150g cherry tomatoes halved
+ ½ red onion finely sliced

BASIL HONEY DRESSING
+ ¼ cup extra virgin olive oil
+ 2 tbsp balsamic vinegar
+ 2 tbsp Egmont Honey
+ ¼ fresh basil finely chopped

 METHOD

1. Heat the oven to 175°C.

2. In a small bowl, mix walnuts with honey and a pinch of salt. Spread the honey-coated walnuts in a shallow baking tray lined with baking paper. Bake for about 10-12 minutes or until the walnuts are golden brown, stirring halfway through. Remove from the oven and let them cool.

3. Increase the oven heat to 190°C.

4. Place prosciutto slices in a shallow tray lined with baking paper. Bake for 10-15 minutes or until the prosciutto becomes crisp. Remove from the oven and let it cool. It will continue to crisp up as it cools.

5. In a small bowl, whisk together olive oil, balsamic vinegar, honey, chopped basil, salt, and pepper until well combined.

6. In a large salad bowl, combine the rocket, bocconcini, cherry tomatoes, red onion, and crispy prosciutto. Drizzle the basil honey dressing over the salad and toss gently to coat. Top the salad with honey-glazed walnuts.