Artichoke and Prosciutto Salad

DIRECTIONS

• 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.