Iceberg Wedges with Prosciutto and Rosemary Butter Dressing

Ingredients

• 2 thick slices sourdough bread, crusts removed
• 6 slices prosciutto
• olive oil spray
• 3 egg yolks
• 1 tablespoon sherry vinegar
• 1 teaspoon finely chopped rosemary
• 125g Western Star Unsalted Butter LEARN MORE
• salt and white pepper, to taste
• 1 iceberg lettuce, outer leaves removed and cut into 8 wedges
• shaved parmesan, for garnish
• chives, snipped into 2cm pieces, for garnish