A couple of Fridays ago, the weather (unlike now!) was hot and sunny and all I wanted for lunch was a salad. I had a good haul of blackberries and some leftover Prosciutto in the fridge, so this salad seemed a natural progression. I don't know why blackberries and Prosciutto are not partnered more often as I can think of few more appealing flavour combinations - just think of the blackberry flavours of the dry red Lambrusco of Emilia Romagna, home of Prosciutto. The salad did not disappoint: all the crunchy goodness of a green salad, the silken saltiness of the Prosciutto, offest nicely by the sweetness of the rich, ripe berries. Don't stint on the oil and vinegar - use the best you can afford because their flavours will really shine in this salad.
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