Beetroot Prosciutto Salad with Orange Dressing

Name: Beetroot Prosciutto Salad with Orange Dressing
Ingredients: Olive oil; for frying; 100g prosciutto di Parma; 100g French beans; sliced diagonally into thirds; For the dressing:; ½ red chilli; finely chopped; 60ml extra virgin olive oil; 1 tsp Dijon mustard; 1 orange; juice and zest; Pinch of sugar; Salt and freshly ground black pepper; General bunch of rocket or your favourite lettuce and spinach leaves; washed and trimmed; 2 beetroot; steamed and thinly sliced; 2 tbsp roasted hazelnuts; roughly chopped; to garnish

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Ingredients

Olive oil, for frying
100g prosciutto di Parma
100g French beans, sliced diagonally into thirds
For the dressing:
½ red chilli, finely chopped
60ml extra virgin olive oil
1 tsp Dijon mustard
1 orange, juice and zest
Pinch of sugar
Salt and freshly ground black pepper
General bunch of rocket or your favourite lettuce and spinach leaves, washed and trimmed
2 beetroot, steamed and thinly sliced
2 tbsp roasted hazelnuts, roughly chopped, to garnish

Instructions

Heat a little oil in a large frying pan over a medium heat and fry off the strips of prosciutto di Parma until crispy. Set aside on a clean plate.
Bring a saucepan of water to the boil and blanch the French beans for 3 minutes until slightly tender. Drain and refresh by placing in cold water.
To prepare the dressing, whisk the chilli, oil, mustard and orange juice and zest together. Add a pinch of sugar to taste and season with salt and freshly ground black pepper.
To assemble the salad, place the rocket leaves or your choice of lettuce leaves on a large platter and arrange the beetroot in between. Spoon some of the dressing over and pour the rest into a small jug to serve on the side. Lightly break up the crispy prosciutto di Parma and arrange on top. Sprinkle over the toasted hazelnuts.