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4 small bocconcini |
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Romaine lettuce leaves |
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8 slices prosciutto |
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3 tbsp. sun dried cherries, soaked in The Perfect Purée Blood Orange Concentrate, thawed |
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Olive oil |
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Champagne vinegar |
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Sugar |
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Salt and pepper to taste |
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| Method: |
| 1. |
Cut each bocconcini in half. |
| 2. |
Blanch the lettuce leaves in boiling water and lay flat on the counter. |
| 3. |
Lay a slice of prosciutto on each lettuce leaf and then place the bocconcini on top. |
| 4. |
Wrap all layers around the bocconcini to form a tight package, set aside. |
| 5. |
Mix the soaked cherries and Blood Orange Concentrate with enough vinegar and oil to form a dressing. Adjust the seasoning with salt, pepper and sugar. |
| 6. |
Grill the bocconcini packages over a hot fire and serve with the vinaigrette. |
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