ARTICHOKE & PROSCIUTTO SALAD

Preparation Method :

• Make sure the artichoke hearts are thoroughly drained, then cut them into quarters and put into a serving bowl.
• Cut each fresh tomato into wedges. Slice the sun-dried tomatoes into thin strips. Cut the prosciutto into thin strips and add to the bowl with the tomatoes and olive halves.
• Keeping a few basil sprigs whole for garnishing, tear the remainder of the leaves into small pieces and add to the bowl containing the other salad ingredients.
• To make the dressing, put all the ingredients into a small screw-top jar and shake until well blended.
• Pour the dressing over the salad and toss together. Garnish the salad with a few basil sprigs and serve with crusty bread.