Categories: August

Ingredients

• 2 romaine lettuce hearts, leaves separated, washed and dried
• 110g wild rocket
• 50g pecans, toasted and chopped
• 100g croutons
• 250g bocconcini (mini mozzarella balls), drained and halved
• 1 garlic clove, crushed
• 1 tsp sea salt
• 2 tbsp white wine vinegar
• 1 tsp Dijon mustard
• 6 tbsp extra-virgin olive oil

Directions

1. Tear the lettuce into pieces. Put in a large bowl with the rocket, pecans, croutons and bocconcini.

2. Place the garlic, salt, vinegar, mustard and the oil into a clean screw-top jar and shake vigorously to combine. Season with black pepper. Pour over the salad and mix together to serve. Serve alongside the gammon.

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