Prep time: 10 mins
Cooking time: 15 mins
Serves: 4-6

Ingredients:

• ½ Cup Walnuts  
• 1 Tbsp Butter 
• 2 Tbsp Maple Syrup  
• 120g Prosciutto 
• 3-4 Asparagus Bunch  
• 2 Balls Burrata 
• 50g Rocket salad  
• 2 Tbsp Caramelised Balsamic Vinegar HFM 
• 1 Tbsp Seeded Mustard   
• 4 Tbsp Olive oil  
• ½ Lemon  
• Salt & Pepper  
• Olive oil  

Method:

1. Bring a frying pan to medium heat. Add the butter and let it melt. Add the walnuts and cook for 1 minute. Drizzle the maple syrup and cook for another minute until golden brown and caramelized. Remove from the pan and set aside on a plate. 
2. In a separate frying pan, on medium high heat, drizzle olive oil and cook the prosciutto for 1 min on each side until golden brown and crispy. Cook 2 or 3 slices at a time. Set aside. 
3. Bring a gridle or a BBQ to high heat. Cut the bottom end of the asparagus off and drizzle the asparagus with olive oil. Once the griddle is hot, grill the asparagus for approx. 4-5mins depending on the thickness and until charred. Remove from the grill and set aside. 
4. In a medium size bowl add the caramelized balsamic, seeded mustard, olive oil, the juice of half a lemon and season with salt and pepper. Whisk well until combined. 
5. Place the rocket on a serving platter, add the grilled asparagus, brake pieces of the prosciutto on top of the asparagus, crush the candied walnuts and scatter on top of the salad, drizzle with the balsamic mustard dressing. Enjoy