A simple, fresh and fabulous salad with a delicious lemon and caper dressing.
To make the salad dressing, whisk together the mustard, honey, lemon juice and olive oil. Season to taste. Stir in the capers and set aside. (The dressing can be made up to 2 days in advance and stored, covered, in the fridge. Bring to room temperature before serving.)
Arrange two slices of Parma ham on each serving plate and pile a little lamb’s lettuce on top. Shave the pecorino over using a potato peeler, and then drizzle over a spoonful of the dressing. Serve with crusty bread.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.