Spinach, olive and bocconcini salad

Serve your guests this easy salad garnished with cripsy shards of prosciutto.

Preheat oven to 200C. Line a baking tray with non-stick baking paper. Place prosciutto on prepared tray. Bake in preheated oven for 7 minutes or until crisp. Remove from oven and set aside for 5 minutes to cool.
Place the spinach in a large bowl. Add the olives, bocconcini and oil. Season with salt and pepper and gently toss until combined. Divide the spinach mixture among serving plates and top with prosciutto.

Source

4 thin slices prosciutto

1 x 150g pkt baby spinach leaves

75g pitted drained kalamata olives

4 bocconcini, drained on paper towel, thinly sliced

1 tbsp olive oil

Salt & freshly ground black pepper

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