Spinach Cured Ham and Goat's Cheese Salad with A Hazelnut and Honey Dressing
|Gamon serrano slices||4 (Thin Ones)|
|Oil||2 Tablespoon (For Oiling)|
|Baby spinach leaves||7 Ounce (4 3/8 Cups)|
|Ripe cherry tomatoes||12 , quartered|
|Sun-dried tomatoes||6 , finely chopped|
|Soft goat cheese||5 Ounce, cut in to small chunks (Fresh Ones)|
|For the dressing|
|Extra virgin olive oil||5 Tablespoon|
|Lemon juice||1 Tablespoon (Of 1/2 Lemon)|
|Freshly ground black pepper||To Taste|
|Toasted hazelnuts||1 Ounce, roughly chopped (1/4 Cup)|
Preheat the oven to 325ºF.
Place the jamon on a lightly oiled baking tray (cookie sheet) and cook in the oven for 10 minutes, then leave to cool and crispen.
The ham should be really brittle as it cools; if not, just return it to the oven for a few more minutes.
Meanwhile, place all the dressing ingredients in a screw-top jar or container with a tight-fitting lid.
Give the jar a good shake, then taste.
You may need to adjust the quantities.
It can be quite sweet since the jamon, sun-dried tomatoes and cheese are quite salty (if you are making the dressing ahead of time, just add the hazelnuts at the last minute so they keep their crunch).
Next, combine the spinach leaves with the cherry and sun-dried tomatoes, add most of the dressing and toss together.
Break the crispy jamon into bite-sized pieces and sprinkle these over the salad with the goat's cheese.
Drizzle over the remaining vinaigrette and serve.