Ingredients

• 3 slices prosciutto
• 2 tbsp cream cheese
• 1 tbsp chopped chive flowers
• ½ pear
• cored
• chopped
• ½ tomato
• chopped
• fresh chives
• to garnish
• 1 tbsp tomato purée
• ½ tomato
• chopped
• 3 tbsp olive oil
• 2 tbsp chopped lemon verbena leaves
• ½ tsp lovage seeds

Directions

• Place a chefs' ring onto a plate and drape one slice of the prosciutto over it. Press down in the middle
• pushing the meat against the inside of the ring
• leaving some of the prosciutto to hang over the edges. Repeat with a second slice of prosciutto
• this time placing the slice so that it covers the other sides of the ring (from above
• the two slices should intersect to form a 'cross').
• Chop the remaining slice of prosciutto and mix together with the cream cheese
• chive flowers
• pear and tomato and press into the chefs' ring. Bring the overhanging ends of prosciutto over the top to form a parcel
• then carefully invert the mould onto a serving plate.
• For the dressing
• place all of the dressing ingredients into a food processor and pulse until smooth. Pass through a sieve
• then spoon the dressing around the edges of the plate. Garnish with chives and serve.