Serrano Ham Walnut Fig Salad

 

Nothing like a toss in the salad. This spring inspired salad combines sweet, salty and savory with a sensual variety of textures. As a starter or main course with a crusty slice of bread. Perfect for lovers and non-lovers of salad.

 

Credits:  Heels by Vero Cuoio.

 

 

Ingredients

 

 

  • 2 large handfuls mixed baby greens

  • ½ cup balsamic vinegar

  • 4-6 slices Serrano ham (about1/8 lb)

  • ½ cup plus 1tbsp extra virgin olive oil

  • 1 tbsp butter

  • 1 tbsp honey1/2 cup walnuts

  • 2-3 dried figs

  • edible flowers (optional)

  • salt

  • pepper

  • 2-4 oz Brie cheese  (kept cool until use)

 

 

Place figs in water and let soak while preparing the rest of the salad.

Heat 1 turn olive oil over in pan or no oil if using non-stick.  Place ham in pan, cook 1-2 minutes per side until crisp.  Transfer to paper towel and pat dry.  Cook ham in batches until all is cooked adding more oil if needed.

Place balsamic vinegar in small saucepan and cook over medium heat until reduced by about half.  This could take anywhere from 3 minutes or more depending on the surface area of the pan.  Vinegar should get slightly thick but don’t allow to become too thick.  Allow cooling until warm, as it will combine better with the oil.  Whisk together with ½ cup olive oil, salt and pepper until oil and vinegar are fully blended. Add more oil if desired. This dressing will actually bead on the lettuce leaves.  It is beautifully sweet.

Melt butter in pan over medium heat, add honey and combine until it starts to turn golden.

 

Add walnuts and sir continuously until all are coated and the mixture has reached a nutty golden brown – a few minutes.  Transfer to aluminum foil to cool.

Wash salad greens. Dry. Place in salad bowl. Add a spoonful or two of dressing and toss.  Remaining dressing can be stored and used in future.  Divide salad onto two plates.  Chop walnuts and sprinkle on top.  Cut figs into small pieces and place over salads.  Cut Brie into small pieces and do the same.  (The reason for keeping the Brie cool is that it cut more easily into pieces). Break ham over salads.  Garnish with flowers.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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