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Bologna sum up salad

Prepare: less than 30 mins
Cook: no cooking required
Serve: Serves 6
Dietary: Egg-free Gluten-free

It’s all about the ingredients here. Throw them together and enjoy this wonderful salad for a blast of Italian flavors.

From Rick Stein's Long Weekends

Ingredients

200g/7oz mix of bitter leaves, such as at least three of these: cime de rape, puntarelle, radicchio, chicory and curly endive
100g/3½oz rocket
6 ripe figs, quartered or 2 ripe white peaches, stone removed and sliced
10 slices prosciutto, torn into pieces
50g/1¾oz Parmesan shavings
90g/3¼oz gorgonzola
500g/1lb 2oz flavourful ripe tomatoes, core removed, cut into wedges
1 tbsp capers, drained
40g/1½oz toasted pine nuts
handful basil leaves
60ml/2fl oz olive oil
30ml/1fl oz sweet, aged balsamic vinegar

Method

Mix the leaves and rocket in a large serving bowl. Top with chunks of fig or white peach, torn pieces of ham, shavings of Parmesan, chunks of gorgonzola and tomato wedges.
Sprinkle on the capers, basil leaves and pine nuts. Drizzle with olive oil and balsamic vinegar before tossing well and serving.