Artichoke And Prosciutto Salad

• 9 1/2 ounces artichoke hearts packed in oil, drained
• 4 small tomatoes
• 1/2 cup sun-dried tomato packed in oil
• 1 1/2 ounces prosciutto
• 1/4 cup pitted black olives, halved
• basil leaves
• Dressing
• 3 tablespoons olive oil
• 1 tablespoon white wine vinegar
• 1 garlic clove, crushed
• 1/2 teaspoon Dijon mustard
• 1 teaspoon clear honey
• salt
• pepper

1. Thoroughly drain artichoke hearts, then cut them into quarters and place into a bowl.
2. Cut each fresh tomato into wedgies. Slice the sun-dried tomatoes into thin strips. Cut the prosciutto into thin strips and add to the bowl with the tomatoes and olive halves.
3. Keeping a few basil leaves whole for garnish, tear the remainder of the leaves into small pieces and add to the bowl containing other salad ingredients.
4. Make the Dressing:.
5. Put the oil, wine vinegar, garlic, mustard, honey and salt and pepper to taste in a container with a tight lid and shake vigorously until well blended.
6. Pour over the salad and toss together.
7. Garnish with whole basil leaves and serve.

oil, tomatoes, tomato, black olives, basil, dressing, olive oil, white wine vinegar, garlic, dijon mustard, clear honey, salt, pepper

Taken from www.food.com/recipe/artichoke-and-prosciutto-salad-423572 (may not work)