Serves 4 300g/10 oz strawberries, quartered 125g/4oz ball Buffalo mozzarella 50g / 2oz walnut halves, hand crushed one handful fresh basil leaves, roughly torn salt and cracked black pepper 4-8 slices of Parma Ham Dressing: 2 kiwi fruit, skinned zest and juice of half a lime 1 tsp runny honey 1 tbsp olive oil 1 tsp white wine vinegar salt and pepper
· First make the dressing. Puree the kiwi fruit and sieve to remove the seeds. Whisk together the kiwi puree, lime zest and juice, honey, olive oil and vinegar, and season to taste · Arrange the strawberries and mozzarella on four serving plates, scatter over the walnuts and basil leaves and drizzle over some of the kiwi-lime dressing · Arrange 1-2 slices of Parma Ham on top of the salad and serve Cook’s Tip: Add a little more honey to the kiwi-lime dressing if it is too sharp. The dressing can be made well in advance, but make sure that you serve the salad as soon as the fruit has been prepared Recipe courtesy of the Parma Ham Consortium