Bronze And Red Lettuce Salad With Serrano Ham, Goat Cheese

Bronze And Red Lettuce Salad With Serrano Ham, Goat Cheese
Bronze And Red Lettuce Salad With Serrano Ham, Goat Cheese

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 8

    ounces soft fresh goat cheese room temperature

  • 2

    tablespoons hazelnut oil or olive oil plus

  • 1/2

    cup hazelnut oil or olive oil

  • 1/2

    teaspoon finely-minced fresh rosemary divided

  • 1/4

    teaspoon finely-grated lemon peel

  • 10

    thin Serano ham 7" by 3 1/2" slices - (abt 7 oz) (or prosciutto

  • 1

    cup stemmed baby spinach leaves

  • 3

    tablespoons Sherry wine vinegar

  • 3

    tablespoons minced shallot

  • 1

    teaspoon sugar

  • 10

    cups assorted lettuces - (packed) coarsely torn (red and bronze varieties)

  • 1/2

    cup chopped husked toasted hazelnuts divided

Directions

Stir goat cheese, 2 tablespoons hazelnut oil, 1/4 teaspoon rosemary, and lemon peel in small bowl to blend. Season lightly with salt and pepper. Place sheet of plastic wrap on work surface. Place 1 slice ham in center of plastic. Spread generous 2 tablespoons goat cheese mixture evenly over ham. Place single layer of spinach leaves over cheese mixture. Top spinach with second ham slice. Repeat layering 2 more times. Starting at 1 long side and using plastic wrap as aid, roll up ham jelly-roll style. Place additional ham slice over seam to cover exposed cheese and spinach leaves (roll will be about 1 1/2 to 2 inches in diameter). Wrap tightly in plastic. Repeat with remaining ham, cheese, and spinach to form second roll. Chill until firm, at least 6 hours. (Can be prepared 2 days ahead. Keep chilled.) Whisk 1/2 cup hazelnut oil, 1/4 teaspoon rosemary, Sherry vinegar, shallot, and sugar in small bowl. Season dressing with salt and pepper. Toss lettuces with 1/4 cup dressing and 1/4 cup hazelnuts. Mound salad in center of 8 plates. Unwrap ham rolls. Slice each roll into twelve 1/2-inch-thick rounds. Arrange 3 rounds around each salad; sprinkle salad with remaining nuts, drizzle dressing around salad and over ham rounds, and serve. This recipe yields 8 servings.

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