Prosciutto and Shallot Salad

Ingredients

• 1 red pepper
• 3 shallots, peeled
• 4 tablespoons olive oil
• 1 teaspoon superfine sugar
• 1 tablespoon balsamic vinegar
• salt and black pepper
• 1 ounce mixed salad green
• 8 ounces prosciutto, slices

Directions

1. 1

   Cut the pepper into quarters. Remove the core and seeds. Broil until the skin is blistered and is blackened. Place in a plastic bag, knot and cool for 10 minutes. Peel off the skin and cut the flesh into strips.

2. 2

   Gently fry the shallots in 2 tbs of the oil for 10 minutes until softened and slighly colored.

3. 3

   Stir in the sugar, turn up the heat and cook for 1-2 minutes until caramelized. Remove from the heat and stir in the remaining oil and vinegar.

4. 4

   Season well.

5. 5

   Put the salad leaves and pepper strips into a bowl, pour over the shallots and dressing and toss together.

6. 6

   Arrange on plates with slices of prosciutto.