- 100 g white chocolate
- 1 x 100 g pack baby butter
- lettuce with rocket and basil
- 1 x 70 g pack Parma or good quality ham
- ½ cup shelled pistachios
- vino cotta, for drizzling
- olive oil, for drizzling
Melt the chocolate then spread on a flat surface.
Chill until set.
Scatter the fresh salad leaves on a large platter.
Drape sheets of Parma ham over the leaves. Dot around the pistachios.
Curl the set chocolate by carefully drawing the blade of a sharp knife across it.
Top the salad with the delicate chocolate curls.
Drizzle generously with vino cotta and olive oil.
Cook’s note: If you’re too short on time to make the chocolate curls, create a similar effect by running a vegetable peeler down a slab of hard chocolate.