Layer salad

Name: Layer salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 TEASPOON + 5 tablespoons good oil; 10 discs Parma ham; 150 g seedless grapes (e.g. green and blue); 2 TABLESPOONS Walnut kernels; 2 Mini Roman salads; 3 TABLESPOONS white balsamic vinegar; 4 TSP Fig Mustard; 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 200 g Tête de Moine cheese in floret; 15 g mixed sprouts (e.g. radish and beetroot sprouts)

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 TEASPOON + 5 tablespoons good oil
10 discs Parma ham
150 g seedless grapes (e.g. green and blue)
2 TABLESPOONS Walnut kernels
2 Mini Roman salads
3 TABLESPOONS white balsamic vinegar
4 TSP Fig Mustard
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
200 g Tête de Moine cheese in floret
15 g mixed sprouts (e.g. radish and beetroot sprouts)

Directions

1
Brush a pan with 1 teaspoon of oil and heat it up. Fry the ham slices on each side until crispy. Remove and let it drip off on kitchen paper.
2
Wash the grapes, dab dry and cut in half. Coarsely chop the nuts. Clean and wash romaine lettuce, spin dry and cut into strips. Break the ham into bite-sized pieces.
3
For the vinaigrette, mix vinegar, mustard, salt, pepper and 1 pinch of sugar, fold in 5 tablespoons of oil.
4
For the layered salad, alternately layer romaine lettuce, cheese roses, grapes, nuts and ham on four plates or in small glass bowls. Drizzle some vinaigrette between each layer. Leave to soak in cold water for about 30 minutes.
5
Sort the sprouts, wash, drain and spread on the salad.