Strawberry Salad with Prosciutto & Bocconcini

Serves 4

1 quart Ontario strawberries
16 slices prosciutto
1 bunch fresh basil
12 mini bocconcini balls
1 Cup baby arugula
extra virgin olive oil
2 Tbsp balsamic vinegar (good quality -- $6-$10 range)
100 g parmesan cheese, shaved (optional) salt & pepper

Method:

• Lay the sliced berries on a plate and drizzle with the vinegar. Sprinkle with kosher salt and plenty of freshly ground pepper.

• Lay one slice of prosciutto on your cutting board and cover with a layer of basil (2-3) leaves. Add another slice of prosciutto and basil and keep layering until all the prosciutto is used up. Roll into a thick cigar and cut into ribbons with a sharp knife.

• Cut the bocconcini in quarters and sprinkle over the serving dish. Scatter the berries around the cheese. Toss the arugula with the strawberry juice left on the plate. Add a splash of olive oil.

• To serve, scatter the berries and bocconcini even between four plates. Scatter the prosciutto ribbons on top of the berry mixture. Scatter the arugula leaves on top of this and garnish with the shaved parmesan cheese.

Enjoy!