2 mozzarella balls about 125g eachBaked Mozzarella Wrapped in Prosciutto inspired by a recipe from Cooking Through the Seasons
4 thin prosciutto slices (I used serrano ham since it was the right size)
2 tablespoons extra virgin olive oil
Some basil, micro greens mixed together
1 teaspoon Dijon mustard
1 teaspoon lemon juice
50-60ml extra virgin olive oil
Pinch of sugar
Preheat the oven to 475 F (250C).Wrap each mozzarella with a piece of proscuitto. Depending on its width and length you may need to fold it in half lengthwise and wrap your cheese with 2 slices of prosciutto . If necessary secure with a tooth pick.
Place the formed balls on a paper lined tray and drizzle with some olive oil. Roast until the mozzarella begins to melt on the middle rack of your oven. Depending on the size this should take about 5 minutes so watch it while it is baking so that it does not go beyond the melting point desired.
Meanwhile mix the dressing ingredients together.
Place some of the herby salad on a plate and top with the mozzarella balls. Drizzle over the dressing and sprinkle with some freshly ground pepper.