1. Cut the pepper into quarters. Remove the core and seeds. Broil until the skin is blistered and is blackened. Place in a plastic bag, knot and cool for 10 minutes. Peel off the skin and cut the flesh into strips. 2. Gently fry the shallots in 2 tbs of the oil for 10 minutes until softened and slighly colored. 3. Stir in the sugar, turn up the heat and cook for 1-2 minutes until caramelized. Remove from the heat and stir in the remaining oil and vinegar. 4. Season well. 5. Put the salad leaves and pepper strips into a bowl, pour over the shallots and dressing and toss together. 6. Arrange on plates with slices of prosciutto. ---------------------------------------------------------------------------
Nutrition
Ingredients
