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Maggie Beer

Jamon

Fresh Packham Pear, Jamon & Walnut Salad with Pear Cider Dressing

Jamon

Step 1: Cut the pears in half, then cut each half into 5 wedges and remove the core, place into a mixing bowl, drizzle with Verjuice to stop the pear from oxidizing.

Step 2: Remove the leaves from the radicchio, wash & dry well then roughly cut into large pieces and remove most of the thick white stem/core.

Step 3: Place into a large mixing bowl with the Nasturtium flowers, rocket, walnuts, chervil & cut pear.

Step 4: To make the dressing, place the olive oil, cider & salt into a mixing bowl and whisk together, then drizzle enough over the salad leaves to just coat.

Step 5: To serve, divide the salad between 4 plates then top with 4 pieces of Jamon on each salad and serve.

Ingredients

  1. 45ml 3 tbspn Verjuice
  2. 1/2 cup walnut Roasted & Rubbed
  3. 1/4 cup chervil
  4. 16 slices jamon

Salad Dressing

  1. 1/4 tspn sea salt

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