Prosciutto, apple and fig salad - Meat

Method

Remove leaves from 2 witlof and place in a large salad bowl. Add 3 tbsp extra virgin olive oil, 3 tsp sherry vinegar, sea salt and cracked black pepper and toss to combine. Add 1 large green apple (cored and very finely sliced) and toss gently. Divide witlof mixture evenly between plates and top each with 3 very thin slices prosciutto. Scatter over 150g gorgonzola (cut into cubes). Top each salad with a fig (quartered) and drizzle with good-quality extra virgin olive oil just before serving. Accompany with crusty bread.