Lloyd

Lloyd

Clementine, burrata and prosciutto salad

Clementine, burrata and prosciutto salad

Recipe by Lloyd Hayes

“This recipe is very close to my heart as it is one of the first things I learnt to make during my apprenticeship at Fifteen London. The great thing about this recipe is you can replace the clementine with lots of other fruits throughout the year and its every bit as good. Italian Flat peaches are one of my personal favourites! "

Serves 6

6 clementines - Paul Wheeler (Fresh Supplies)

2 balls of burrata cheese - Gastronmica

Selection of mixed salad leaves

12 slices of prosciutto - Gastromnica

6 tablespoons of extra virgin olive oil - Oliveology

2 tablespoons of balsamic vinegar – The Olive Oil Company

Salt and pepper to taste

Method

Step 1

Peel and slice your clementines

Step 2

To make the salad dressing (arguably the most important part of any salad), combine the balsamic vinegar with olive oil and season to taste.  I like to use a jam jar for this, as you can shake it up easily – don’t forget the secure the lid! Season to taste  to taste.

Step 3

Place the leaves onto plate and top with the slices of prosciutto.  Finish off with your clementines segments and dress your salad to taste.  Finally tear your gooey barrata over the salad

Easy!

 

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