Method

1. Peel and slice the red onion into thin rings.
2. Tear the Prosciutto into small pieces, approximately 1 or 2 inches square.
3. In a large mixing bowl, toss the mixed salad leaves, red onion, prosciutto, salt, pepper and the Extra Virgin Olive Oil.
4. Arrange your salad on four individual plates and finish each serve with a generous drizzle of TruffleHunter White Truffle Balsamic Vinegar. Serve immediately.