Prepare the prosciutto rolls by placing strips of prosciutto on a sheet of plastic wrap, one strip on top of the other.
Thickness will be about 3mm.
Repeat the operation making 4 rolls.
Toss the mixed salad greens with extra virgin olive oil and season with salt and pepper.
Put a pinch of salad onto the strips of prosciutto and roll up tightly.
Repeat 3 more times with remaining prosciutto and salad.
Cut the focaccia bread into thin slices, about 1 or 2 cm thick, and toast them for 1 minute a side in a dry non-stick pan over medium heat.
In a bowl, mix the goat cheese with the Ponti Balsamic Vinegar of Modena Aged 3 years.
To make the cheese quenelle, pass the mousse repeatedly between two spoons, turning and smoothing each side.
Place the quenelle on the salad, in the centre of each prosciutto roll.
Serve with some slices of focaccia, a drizzle of extra virgin olive oil and a few drops of Ponti Balsamic Vinegar of Modena Aged 3 years.
80 gr goat cheese
2 tablespoons Ponti Balsamic Vinegar of Modena Aged 3 years
1 focaccia bread
100 gr mixed salad greens
extra virgin olive oil
salt and black pepper, to taste