Fresh Packham Pear, Jamon & Walnut Salad with Pear Cider Dressing
For more recipes like this, Join Maggie's Food Club
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
-
2 cups young rocket leaves
-
1/4 cup chervil
-
16 slices jamon
Salad Dressing
-
1/4 tspn sea salt