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Mozzarella, Prosciuto and Tomato salad

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  • 6 larger-sized bocconcini or 12 baby ones (I used a type of bocconcino called a treccia. It’s soft cheese that’s pulled into a twist or braid.)
  • enough speck to wrap around each piece of cheese that you’re using
  • 3 to 4 cups of arugula, washed and torn into pieces
  • a handful of cherry tomatoes (to garnish)
  • 1/4 cup extra virgin olive oil
  • 4 or 5 tablespoons balsamic vinegar
  • sea salt
  • freshly cracked black pepper
  1. In a bowl, mix together the olive oil and balsamic vinegar. Add salt and pepper to taste.
  2. Toss the arugula with the dressing and arrange on a serving plate.
  3. Take a slice of speck and wrap around each bocconcino. Arrange the wrapped bocconcini on your salad.
  4. Garnish with the cherry tomatoes and serve immediately.
  5. Enjoy!
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