Ingredients

• ½ bunch fresh wild rocket
• washed
• 1 tbsp balsamic vinegar
• 2 tbsp fresh flatleaf parsley
• leaves only
• 3 tbsp olive oil
• 100g/3½oz Brie
• chopped
• 1 orange
• peeled and segmented
• 2 slices prosciutto
• 2 tbsp olive oil
• 15g/½oz butter
• 2 slices rustic bread
• cubed
• salt and freshly ground black pepper

Directions

• For the salad
• toss all the salad ingredients (except the prosciutto) together in a large bowl.
• Spoon into a serving bowl.
• Heat a frying pan and fry the prosciutto until crisp on both sides.
• Remove the prosciutto from the pan and place on top of the salad.
• For the croutons
• heat the olive oil and butter together in a pan and fry the bread cubes until golden on all sides.
• Season well with salt and freshly ground black pepper and place on top of the salad. Serve.