LETTUCE, NEW POTATOES, PROSCIUTTO AND GRAPE SALAD   
  Ingredients :
    3 ½ oz (100 g) lettuce, hand torn into medium size pieces
    3 ½ oz (100 g) baby spinach leaves, cut into medium size pieces
    3 ½ oz (100 g) watercress leaves
    14 oz (400 g) hearts of palm, drained and cut into small pieces
    1 lb 2 oz (½ k) new potatoes, unpeeled, cooked and halved
    1 lb 2 oz (½ k) green seedless grapes, halved
    6 green onions, only green part, chopped
    10 thin slices prosciutto, cut into 3 pieces
    Vegetable oil to fry prosciutto

    Vinaigrette:
    8 tablespoons mayonnaise
    2 tablespoons, tarragon white vinegar
    1 tablespoons fresh tarragon leaves, chopped
    6 tablespoons olive oil
    Salt
    Pepper

  Preparation:

Heat 2 tablespoon oil in a skillet and fry prosciutto until crispy. Drain on paper towel.
Place lettuce, spinach and watercress in a salad bowl and mix.
Mix cooked new potatoes with hearts of palm, grapes, half of green onion and mix with lettuce. Sprinkle remaining green onion. Drizzle vinaigrette over salad and scatter crispy prosciutto on top.

Vinaigrette:
Place mayonnaise in a small bowl. Whisk in vinegar, salt, pepper, tarragon, olive oil and sugar. Correct seasoning.
 
        6 – 8 servings
       
 
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