Make this elegant salad for a dinner with friends or family.


  • 200g Baby Rocket Leaves, washed

  • 1 Punnet Strawberries, quartered

  • 100g Sliced Prosciutto

  • 50g Blue Cheese, crumbled

  • 100g Grapes, halved

  • 75g Almonds, toasted and chopped

  • 20ml Pukara Estate Fig Vinegar

  • 50ml Olive oil

  • Dijon Mustard, to taste

  • Salt & Pepper


  • 1.

    Heat a pan to a medium/high heat and add prosciutto, cook till crisp. Remove from heat and tear or roughly chop prosciutto.

  • 2.

    In a small bowl combine fig vinegar, Dijon mustard and olive oil, whisk together till combined, season with salt & pepper.

  • 3.

    In a large bowl combine rocket, strawberries, chopped prosciutto, blue cheese, grapes and almonds. Add half the dressing (or as desired) to the bowl and toss together, season with salt & pepper.

Nutritional information

Nutritional analysis per serving (6 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recommendation: Enjoy this with a glass of James Estate 2016 Sweet Surrender

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