Lamb's Lettuce Salad with Avocado, Tomatoes and Prosciutto-wrapped Grissini
Toast pine nuts in a dry pan and transfer to a plate to cool. Rinse tomatoes, cut into strips and remove any seeds. Rinse, trim and spin lettuce dry. Halve avocados, remove pits and scoop out flesh. Cut avocados into slices. Peel and finely chop shallot. Whisk vinegar with shallot and season with salt and pepper. Whisk in olive oil. Arrange lettuce on plates and top with avocado slices and tomato strips. Drizzle with vinaigrette and sprinkle with pine nuts. Wrap Grissini with prosciutto and serve on the side.