Ricotta, Prosciutto & Walnut Salad With Cranberry Balsamic Dressing

• 3 tablespoons olive oil
• 3 teaspoons Balsamic vinegar
• 1 teaspoon dried oregano
• 1 teaspoon pink peppercorns, ground
• 2 teaspoons dried cranberries, minced
• 1 handful walnuts
• 1 bunch rocket
• 7 ounces fresh ricotta
• 3 ounces prosciutto

1. First prepare the dressing. Mix the olive oil, vinegar, oregano peppercorns and cranberries in a small jar. Screw on the lid and shake well. Keep refrigerated when not using.
2. In a pan, toast the walnuts for a couple of minutes until they become fragrant. Wash and dry the rocket and place in large mixing bowl. Carefully break the ricotta over the rocket and tear the prosciutto into strips. Add the toasted walnuts before tossing with the Cranberry Balsamic dressing. Serve immediately.

olive oil, balsamic vinegar, oregano, pink, cranberries, handful walnuts, rocket, fresh ricotta

Taken from food52.com/recipes/10361-ricotta-prosciutto-walnut-salad-with-cranberry-balsamic-dressing (may not work)