Lentil Salad With Mozzarella & Prosciutto

Ingredients:
1 1/4 cups lentils, rinsed
3 tablespoons red wine vinegar
2 tablespoons red onion, minced
1/4 cup fresh basil leaves cut in strips, plus small whole leaves for garnish
1/4 lb prosciutto, thin slices, torn into pieces
3 tablespoons extra-virgin olive oil
5 oz fresh Mozzarella, torn into big pieces
Salt and pepper to taste

Procedure:
1. Bring a pot of water with salt up to a boil, add the lentils and cook over medium low heat covered for about 20 to 25 minutes until lentils are tender but still hold their shape.
2. Remove from the heat and drain well and let it cool to room temperature. Set aside.
3. In a large bowl, stir together the vinegar, black pepper, onion, olive oil and basil. Add the lentils and toss to mix.
4. Spoon the lentils onto a platter. Add the prosciutto and mozzarella on top. Sprinkle the basil leaves to garnish and serve.

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