| • | 4 small bocconcini |
| • | Romaine lettuce leaves |
| • | 8 slices prosciutto |
| • | 3 tbsp. sun dried cherries, soaked in The Perfect Purée Blood Orange Concentrate, thawed |
| • | Olive oil |
| • | Champagne vinegar |
| • | Sugar |
| • | Salt and pepper to taste |
| |
| Method: |
| 1. | Cut each bocconcini in half. |
| 2. | Blanch the lettuce leaves in boiling water and lay flat on the counter. |
| 3. | Lay a slice of prosciutto on each lettuce leaf and then place the bocconcini on top. |
| 4. | Wrap all layers around the bocconcini to form a tight package, set aside. |
| 5. | Mix the soaked cherries and Blood Orange Concentrate with enough vinegar and oil to form a dressing. Adjust the seasoning with salt, pepper and sugar. |
| 6. | Grill the bocconcini packages over a hot fire and serve with the vinaigrette. |
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