Artichoke And Prosciutto Salad - cooking recipe

Ingredients

9 1/2 ounces artichoke hearts packed in oil, drained
4 small tomatoes
1/2 cup sun-dried tomato packed in oil
1 1/2 ounces prosciutto
1/4 cup pitted black olives, halved
basil leaves
Dressing
3 tablespoons olive oil
1 tablespoon white wine vinegar
1 garlic clove, crushed
1/2 teaspoon Dijon mustard
1 teaspoon clear honey
salt
pepper

Preparation

Thoroughly drain artichoke hearts, then cut them into quarters and place into a bowl.
Cut each fresh tomato into wedgies. Slice the sun-dried tomatoes into thin strips. Cut the prosciutto into thin strips and add to the bowl with the tomatoes and olive halves.
Keeping a few basil leaves whole for garnish, tear the remainder of the leaves into small pieces and add to the bowl containing other salad ingredients.
Make the Dressing:.
Put the oil, wine vinegar, garlic, mustard, honey and salt and pepper to taste in a container with a tight lid and shake vigorously until well blended.
Pour over the salad and toss together.
Garnish with whole basil leaves and serve.