Buffalo mozzarella with papaya parma salsa

Ingredients for 2 servings:

• 250 g lamb’s lettuce
• 2 tbsp white wine vinegar
• 2 tbsp olive oil
• salt and pepper
• ½ papaya
• 40 g Parma ham
• 1 m.-large onion(s), red
• 1 ball of buffalo mozzarella
• 2 cherry tomatoes

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Sort the lamb’s lettuce, wash thoroughly, and drain well. For the vinaigrette, mix the vinegar with salt and pepper and whisk in the olive oil. For the salsa, remove the seeds from the papaya and separate the flesh from the skin. Then dice the flesh, red onion, and Parma ham very finely and toss with half of the vinaigrette. Drizzle the remaining vinaigrette over the lamb’s lettuce and plate the salad. Halve the mozzarella and place on top of the lamb’s lettuce. Quarter the tomatoes and arrange on top of the salad in the same way. Pour the papaya salsa over the top.