Artichoke and Prosciutto Salad

I found this recipe in "1000 Classic Recipes for Every Cook" and hope to make this someday soon.

• Ready In: 25 mins
• Serves: 4
• Yields: 4

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

Directions

1. Thoroughly drain artichoke hearts, then cut them into quarters and place into a bowl.
2. 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.
3. 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.
4. Make the Dressing:.
5. 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.
6. Pour over the salad and toss together.
7. Garnish with whole basil leaves and serve.