Autumn salad and bruschetta

This pretty autumn salad is low in kilojoules but full of flavour.

Recipe «Autumn salad and bruschetta» presented in category Recipes / Salads, to prepare this dish you will need no more 5 minutes. To make this dish at home by prescription from the author Gomer would need: 2 witlof, leaves separated, 50g baby rocket leaves, 1 pear, quartered, thinly sliced, 100g Asiago cheese, crumbled, 100g thin prosciutto , 2 tbsp walnuts, toasted, 1 tbsp red wine vinegar, 2 tsp mild honey , 2 tbsp extra virgin olive oil, 4 slices good-quality sourdough, 1/2 garlic clove.

Ingredients:

• 2 witlof, leaves separated 
• 50g baby rocket leaves 
• 1 pear, quartered, thinly sliced 
• 100g Asiago cheese, crumbled 
• 100g thin prosciutto 
• 2 tbsp walnuts, toasted 
• 1 tbsp red wine vinegar 
• 2 tsp mild honey 
• 2 tbsp extra virgin olive oil 
• 4 slices good-quality sourdough 
• 1/2 garlic clove 

Instructions

1. Combine the witlof, rocket, pear, cheese, prosciutto and walnuts in a large serving bowl. Whisk vinegar, honey and 1 tbs of the oil in a small bowl. Season.
2. Heat a chargrill over medium-high heat. Brush both sides of bread with remaining oil. Cook, turning, for 3-4 minutes or until charred and toasted. Quickly rub cut side of garlic over 1 side of bread. Season with sea salt.
3. Drizzle dressing over witlof mixture. Serve with bread.