To serve 4

• 8 slices of prosciutto
• 8 roma tomatoes
• Bag of spinach leaves
• Shaved parmesan cheese

Slice the roma tomatoes in half, brush with olive oil and grill until skin becomes “crinkly”.

Grill the prosciutto until crisp (be careful, it burns easily!)

Just before serving, combine the spinach leaves and roma tomatoes and top with the prosciutto and shaved parmesan cheese.

Note, if you combine the ingredients too early, the prosciutto will go soft.

Serve with balsamic salad dressing.