Ingredients for 4 people

• 400 g of mixed season chicory
• 300 g of fresh ricotta
• 8 slices of medium-sliced Prosciutto Toscano PDO
• 30 g of thyme
• 30 g of marjoram
• 3 tbsp extra-virgin olive oil Toscano PGI
• 2 tbsp lemon juice
• black pepper and salt to taste

Proceeding

Mix the ricotta with the fresh herbs (thyme and marjoram) and black pepper. Put the ricotta in a bowl, arranging it in the middle of the dish. Garnish with a base of chicory and some rocket or curly lettuce; season with vinaigrette. Top the vegetable base with the slices of prosciutto arranged to form roses. Serve with slices of toasted Tuscan bread.