• 220g Traditional Bocconcini
  • 6 fresh figs
  • 200g rocket leaves
  • 50g walnuts
  • 100g prosicutto
  • olive oil
  • balsamic vinegar
  • salt and pepper, to taste


  1. Spread rocket evenly across a serving dish. Cut figs into quarters and spread over rocket. Tear Bocconcini and prosciutto over salad and sprinkle walnuts evenly.
  2. Dress salad with olive oil, balsamic vinegar and salt and pepper. Serve immediately with crusty bread.
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