Prosciutto, salty and chewy, brings marinated autumn leeks to life in this delicious salad, ideal for cooler days.

Ingredients

• 4 leeks, washed and trimmed
• ¼ cup olive oil
• 1 tblsp yellow mustard seeds
• 1 tblsp black mustard seeds
• 1 bay leaf
• 1 tblsp minced fresh garlic
• 2 sprigs thyme
• 1 cup chicken stock (preferably homemade)
• 2 tblsp Marsala wine
• 3 tblsp wine vinegar
• 8 slices prosciutto

Salad Ingredients for 4

• radicchio leaves, fresh basil leaves, sundried tomatoes, black olives, crisp-fried sourdough bread croutons,caper berries, parmesan cheese,

Method

1. Cut the leeks into 2cm thick slices on a slight angle.
2. Heat 1 tblsp of the oil in a large frying pan and add the mustard seeds. Cover and cook until they have popped. Add the garlic and cook a further 1 minute.
3. Arrange the leeks on top of the mustard seeds with the bay leaf and thyme sprigs. Pour in the chicken stock and Marsala wine. Cover and simmer gently for 3 minutes. Turn off the heat.
4. Pour in the remaining olive oil and sprinkle over the wine vinegar. Season well with salt and pepper. Cover and refrigerate for 2 hours or up to 3 days.
5. Grill or pan-fry the prosciutto until crispy. Crumble if wished. Serve the leeks tossed with a few raddichio and basil leaves, and topped with sundried tomatoes, olives, bread croutons, caper berries, parmesan and the crumbled prosciutto.