This recipe combines exquisite flavors and fresh ingredients, making it the perfect choice for those times when you need to whip up something delicious and impressive quickly.
Ingredients:
For the dressing:
- 1/4 teaspoon salt
- Freshly ground black pepper to taste
- 2 tablespoons vinegar
- 2 tablespoons toasted walnut oil
For the salad:
- 1/2 cup walnuts
- 140 grams baby arugula
- 113 grams ham
- 1-2 pears, cored and chopped
- 10 fresh basil leaves, torn
- 1/3 cup parmesan, shredded (or to taste)
- Freshly ground black pepper to taste
Directions:
- Add salt and the desired amount of freshly ground black pepper to a bowl. Add vinegar, stir until salt is completely dissolved. While stirring constantly, slowly add oil from toasted walnuts. Set aside. You may need to stir again before dressing the salad.
- In a small skillet, toast walnuts over medium to medium-low heat, shaking the pan occasionally or stirring, until they begin to give off a toasty aroma. Remove from heat, transfer to a cutting board, and roughly chop.
- Arrange baby rocket in a serving bowl or platter.
- Tear each slice of ham in half, shape into rosettes, and arrange on top of the rocket.
- Remove the core and stem from 1-2 pears. Slice into thin slices (about 3-6mm thick) and arrange next to the ham.
- Sprinkle the salad with torn basil leaves, chopped toasted walnuts, and fresh parmesan shavings. Pour the dressing over the salad and sprinkle with freshly ground black pepper.
- Your ham and parmesan salad is ready to serve, bon appetit!