Prosciutto con radicchio e aceto balsamico

Prosciutto and radicchio with balsamic vinegar

For 6

24 slices prosciutto

3 heads radicchio

300–400 g (10–14 oz) Parmesan in the piece

150 ml (5 fl oz) extra virgin olive oil

120 ml (4 fl oz) aged balsamic vinegar

1 tablespoon Dijon mustard

1/2–1 tablespoon Maldon salt

1 tablespoon freshly ground black pepper

Remove and discard the outer leaves from the radicchio. Cut each head in half, then, using a large, sharp and wide-bladed knife, shave into the finest possible shreds. Wash these shreds, then spin dry.

Using a potato peeler, or a small sharp knife, shave the Parmesan into slivers.

Mix the olive oil with the balsamic vinegar and mustard, and season to taste with the salt and pepper. Toss the radicchio shreds with the balsamic dressing.

Arrange the slices of prosciutto over each plate and cover with 2–3 tablespoons of the radicchio. Sprinkle with the Parmesan shavings. Drizzle a little extra virgin oil over each plate. Serve immediately.