|2||lettuce — baby gem, wedges|
|olive oil — for frying|
|100 g||walnuts — toasted|
|2||lemon juice — fresh|
|2||olive oil — extra virgin|
|salt and freshly ground black pepper|
Arrange salad leaves on a platter.
Heat a little olive oil in a pan and fry the prosciutto until crispy. Crumble the prosciutto and nuts over the salad.
For the dressing: Mix together the ingredients and drizzle over salad.
Reprinted with the permission of Fairlady.