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Ingredients
  • 4 oz thinly sliced nitrate-free prosciutto
  • 2 large garden fresh vine ripe tomatoes
  • 8 oz fresh mozzarella
  • a small bunch of fresh basil leaves picked
  • sea salt flakes, to taste
  • freshly ground black pepper, to taste
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp aged balsamic vinegar
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