Spinach, Cured Ham and Goat's Cheese Salad with a Hazelnut and Honey Dressing

Prosciutto can be used in place of the Serrano ham.

Photo by Heather S.

PREP TIME

15

minutes

TOTAL TIME

30

minutes

SERVINGS

2

servings

PREP TIME

15

minutes

TOTAL TIME

30

minutes

SERVINGS

2

servings

Ingredients

  • 4

    thin slices of serrano ham

  • Oil, for oiling

  • 7

    ounces or 4 3/8 cups baby spinach leaves

  • 12

    ripe cherry tomatoes, quartered

  • 6

    sun-dried tomatoes, finely chopped

  • 5

    ounces fresh soft goat's cheese, cut into small chunks

  • FOR THE DRESSING

  • 1

    tablespoon honey

  • 5

    tablespoons extra virgin olive oil

  • Juice of 1/2 lemon

  • Salt and freshly ground black pepper

  • 1

    ounce or 1/4 cup toasted hazelnuts, roughly chopped

Directions

Preheat the oven to 325°F. Place the serrano ham on a lightly oiled baking tray (cookie sheet) and cook in the oven for 10 minutes, then leave to cool and crispen. The ham should be really brittle as it cools; if not, just return it to the oven for a few more minutes. Meanwhile, place all the dressing ingredients in a screw-top jar or container with a tight-fitting lid. Give the jar a good shake, then taste. You may need to adjust the quantities. It can be quite sweet since the serrano, sun-dried tomatoes and cheese are quite salty (if you are making the dressing ahead of time, just add the hazelnuts at the last minute so they keep their crunch). Next, combine the spinach leaves with the cherry and sun-dried tomatoes, add most of the dressing and toss together. Break the crispy serrano into bite-sized pieces and sprinkle these over the salad with the goat's cheese. Drizzle over the remaining vinaigrette and serve. *serves 4 is using as a starter or 2 if serving as a main course*

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