03Meanwhile, make the salad: combine the prosciutto, arugula and currants in a bowl. Sprinkle with 1 tablespoon olive oil and toss to mix. Season with fleur de sel, and add more olive oil, if needed.04Remove the lid from the skillet and discard the rosemary. Return the breasts, skin side up to the skillet and pour in the remaining wine. Boil down the juices and baste the hen parts for 1 minute. Pull the pan off the heat, add the butter and swirl to incorporate it.05To serve, sprinkle the hens with rosemary leaves from the remaining sprig, spoon over a little sauce and accompany each piece with some salad.