Author Notes: I can’t pass a chance to get great products, so today, when i found by accident a little shop in the neighborhood selling Spanish wine and food, I just had to enter and ended up grabbing a few things: some slices of jamon iberico, soft goat cheese and arbequina olive oil. Adding it quickly in my mind to the content of my bag, there suddenly emerged a great salad, which i couldn’t resist to try out and share.
Sprinkle the with a sweet mustard vinaigrette with a bite of vinagre de jerez.
jamon iberico, sliced
soft goat cheese
black pepper, freshly grounded
tablespoons olive oil, like arbequina
teaspoon honey mustard
teaspoon vinagre de jerez
- Wash the salad leaves, dry them in a kitchen cloth, tear into smaller pieces and mix together. You can use mixed salad if you like. Place the leaves in a bowl
- Skin the pear and remove the hard nest, cut into slices and place on the salad
- Slice the goat cheese and add it into the bowl, twist the jamon slices and add them into the bowl
- Mix the vinaigrette, add the ingredients together in a cup or small bowl and mix them hard with a fork. You can drizzle it over the dish or salad, or serve separately on the table with a teaspoon
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