- 200 g camembert
- 200g green beans, trimmed
- 1/2 cup water
- 80g baby rocket
- 150g prosciutto
- 2 tablespoons pesto
- 1/3 cup extra virgin olive oil
- freshly ground black pepper, to taste
1. Remove camembert from refrigerator 1 hr before serving.
2. Simmer beans and water in a frypan for 5 min until just tender.
3. Drain and refresh under cold water.
4. Cut camembert into thin slices.
5. Arrange rocket, beans, prosciutto and camembert onto a plater.
6. Combine pesto and olive oil together to make a dressing and drizzle over salad. Season with pepper and serve.