Recipe - Salad Of Prosciutto Beans And Brie

400 g Italian mostarda fruits
225 g Mixed red & green leaves
45 ml Olive oil
2 Garlic cloves; thinly cut or sliced up
85 g White bread; cubed
115 g Shelled walnuts
170 g Feta cheese cubed

FOR THE DRESSING
15 ml Balsamic vinegar
45 ml Extra virgin olive oil
Salt & freshly ground pepper

1. Drain the mostarda fruits, reserving a tablespoon of the syrup for the
dressing. Remove any stones and roughly chop the fruits.

2. Arrange the leaves decoratively on 6 large plates.

3. In a wok or frying pan, heat the oil over a low to moderate heat and
gently stirfry the garlic and bread cubes until the bread is golden and
crispy. Discard the garlic and drain the croûtons on kitchen paper.

4.Make the dressing: place all the ingredients in a small screwtop jar
together with the reserved syrup from the mostarda fruits. Seal and shake
until well amalgamated.

5.Sprinkle all the croûtons, walnut pieces, cheese and mostarda fruits over
the leaves. Drizzle the salad with the dressing and serve immediately.

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