- 200g/7oz mix of bitter leaves, such as at least three of these: cime de rape, puntarelle, radicchio, chicory and curly endive
- 100g/3½oz rocket
- 6 ripe figs, quartered or 2 ripe white peaches, stone removed and sliced
- 10 slices prosciutto, torn into pieces
- 50g/1¾oz Parmesan shavings
- 90g/3¼oz gorgonzola
- 500g/1lb 2oz flavourful ripe tomatoes, core removed, cut into wedges
- 1 tbsp capers, drained
- 40g/1½oz toasted pine nuts
- handful basil leaves
- 60ml/2fl oz olive oil
- 30ml/1fl oz sweet, aged balsamic vinegar
- Mix the leaves and rocket in a large serving bowl. Top with chunks of fig or white peach, torn pieces of ham, shavings of Parmesan, chunks of gorgonzola and tomato wedges.
- Sprinkle on the capers, basil leaves and pine nuts. Drizzle with olive oil and balsamic vinegar before tossing well and serving.