Ingredients
285g/10oz jar of artichokes in oil
12 prosciutto slices, each cut into three pieces
large bag of small leaf salad (approx.160-200g/5½-7oz in weight)
crusty bread to serve

For the dressing:
11 tsp clear honey
11 tsp Dijon or wholegrain mustard
2 tbsp wine vinegar
salt and pepper
90ml/6tbsp olive oil, plus extra for frying

Method
1. Tip the artichokes into a sieve to drain, then slice them. Heat a little olive oil in a large frying pan, then fry the prosciutto pieces quickly in batches over a high heat until crisp. Drain on kitchen paper.
2. Tip the salad leaves into a large bowl. Put the honey, mustard, vinegar, salt and pepper in a bowl and whisk well until thickened. Gradually whisk in the olive oil.
3. Just before serving, add the artichoke slices to the leaves and toss in the dressing. Divide between six side plates and pile the crisp prosciutto on top. Serve with warm crusty bread.