Carrots in a ham coat

Name: Carrots in a ham coat
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 12 carrots (about 600 g); 7-10 Tbsp salt, pepper, sugar; 1-2 stem(s) fresher or slightly dried. Thyme; 1 Orange; 4 TABLESPOONS White wine vinegar; 1 TEASPOON medium hot mustard; 3 TABLESPOONS Oil; 50-75 g Arugula (rocket); 12 discs Parma or Serrano ham; 7-10 Tbsp untreated orange slices

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

12 carrots (about 600 g)
7-10 Tbsp salt, pepper, sugar
1-2 stem(s) fresher or slightly dried. Thyme
1 Orange
4 TABLESPOONS White wine vinegar
1 TEASPOON medium hot mustard
3 TABLESPOONS Oil
50-75 g Arugula (rocket)
12 discs Parma or Serrano ham
7-10 Tbsp untreated orange slices

Directions

1
Clean the carrots, leaving a little green, peel, wash and cook in boiling salted water for about 5 minutes. Then drain, rinse with cold water and drain well
2
For the vinaigrette, wash and pluck the thyme. Squeeze the orange. Mix together the juice, vinegar, mustard, thyme, salt, pepper and a little sugar, then add the oil.
3
Clean, wash and possibly pluck the rocket. Wrap a slice of ham around each carrot. Arrange on the rocket salad. Sprinkle everything with the vinaigrette. Garnish with orange slices
4
Drink: cool prosecco