100g Oscars Prosciutto
2 Tbls Olive or Avocado Oil
100g Pecan Nuts, or Walnuts
1 Tbls fresh Rosemary, chopped
2 sprigs fresh Thyme
3 x 60g packets Baby Herb leaves
500g Strawberries, sliced
150g Blue Cheese, crumbled
½ cup Savanna Dry
2 sprigs fresh Rosemary, finely chopped
1 Tbls Honey
1 Tbls Extra Virgin Olive oil
1 tsp White Wine vinegar
Salt to taste
- Heat the butter and olive oil in a frying pan over medium to high heat. Fry the pecans for 1 minute, then add the herbs and stir until the nuts begin to brown, about 2 minutes. Remove from heat and set aside until needed.
- Arrange the salad leaves on a serving platter and top with pecans, strawberries and blue cheese, fold and tuck in slices of prosciutto.
- For the dressing, whisk all of the ingredients together to combine. Season well to taste.
- Drizzle the dressing over the salad immediately before serving.