Parmesan parma ham chips with tomato and olive tapenade

Name: Parmesan parma ham chips with tomato and olive tapenade
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 discs Parma ham; 120 g Parmesan cheese; 80 g pitted green olives; 20 g dried tomatoes in oil; 4 TABLESPOONS Wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Honey; 1 TEASPOON Mustard; 2 TABLESPOONS Olive oil; 1 small shallot; 1 package (150 g) Baby Salad Mix; baking paper

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 discs Parma ham
120 g Parmesan cheese
80 g pitted green olives
20 g dried tomatoes in oil
4 TABLESPOONS Wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Honey
1 TEASPOON Mustard
2 TABLESPOONS Olive oil
1 small shallot
1 package (150 g) Baby Salad Mix
baking paper

Directions

1
Tear the ham into small pieces. Grate parmesan. Mix ham and parmesan and place on a baking tray lined with baking paper to make 6 circles of about 8 cm. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 8 minutes.
2
Remove and put in a cool place. Repeat the process. For the tapenade, finely puree the olives and tomatoes with the universal chopper. For the vinaigrette, whisk vinegar, salt, pepper, mustard and honey.
3
Add oil drop by drop. Peel the shallot, cut into fine cubes and stir into the vinaigrette. Arrange crisps and salad on plates. Drizzle salad with dressing. Add tapenade.