Categories: July

Ingredients

• 100g ricotta
• juice of 1/2 lemon
• 3 tbsp extra-virgin olive oil
• 125g young spinach leaves
• 125g chicory, leaves separated
• 12 prosciutto slices

Directions

1. Mix the ricotta in a bowl with a fork to break it up. Add half the lemon juice, 1 tablespoon olive oil and season to taste. The ricotta should have the consistency of thick cream.

2. Mix the remaining lemon juice with the remaining olive oil.

3. Put half the spinach leaves in a large bowl and dress with the lemon dressing. Lightly mix the rest of the spinach and chicory with the ricotta sauce. Add these leaves to the first lot of leaves and toss together. Serve with slices of prosciutto draped over the top.

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