Crudités with prunes


4 people
Ingredients :
12 “giant” prunes
10 large radishes
25g of caster sugar
4 slices of ham
2 large endives
Gruyère
Vinegar
2 thin slices of bacon
1 Batavia lettuce
Preparation
Sprinkle the prunes with vinegar, cover with water in a saucepan and bring to the boil. Leave to rest for 3 hours. Pit the prunes. Add the sugar and simmer for 10 minutes. Wrap a few prunes with rashers of bacon, and bake for 5 minutes. Wash the Batavia and cut into thin strips. Next, shred the radish, endives and ham. Add cubes of Gruyère. Pour over the prune soaking liquor, mix well and serve immediately.