Spinach, olive and bocconcini salad

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

Recipe «Spinach, olive and bocconcini salad» presented in category Recipes / Salads, to prepare this dish you will need no more 7 minutes. To make this dish at home by prescription from the author Gomer would need: 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 .

Ingredients:

• 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 

Instructions

1. 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.
2. 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.