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Deborah

Deborah Dana
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Recipe of Salad of Serrano Ham, Brie and Figs
Recipe

Salad of Serrano Ham, Brie and Figs

30 mins
Low
84
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A rich and gourmet salad that is spectacular for an elegant dinner.
Learn more about Deborah Dana

Ingredients

6 portions
  • 2 lettuce, chopped
  • 1 fennel, cut in julienne
  • 250 grams fig, cut in quarters
  • 150 grams cured ham, in thin sheets
  • 150 grams brie cheese
  • 1/2 cups olive oil
  • 1 tablespoon fig jam
  • 2 tablespoons lemon juice
  • 2 tablespoons parmesan cheese
  • to taste black pepper, to taste

Preparation

In a blender mix the olive oil, the fig jam, the lemon juice, the Parmesan cheese and salt and pepper to taste. Blend for 2-3 minutes and save.
Mix the lettuce and fennel in a large bowl, pour the vinaigrette over them and mix well so that all the lettuce has a dressing.
Place on individual plates and on each plate put 2 slices of Brie cheese, 2 figs cut into quarters and 3-4 slices of Serrano ham.

PRESENTATION

You can decorate the salad dish with a reduction of balsamic vinegar by drawing a picture or placing drops around it.

TIPS

The reduction of balsamic vinegar is done by boiling 1/2 cup of vinegar over low heat for 30 minutes or until it has been reduced to 1/4 cup.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
At the moment this recipe doesn't have the Nutritional Information data.
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Provided by USDA
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Ratings (2)
Aidee Jasso Alba
24/11/2018 14:53:03
Deliciosa
Rocío Delgado Morelos
28/10/2015 16:13:46
Higo por siempre Receta muy original, sobretodo por el aderezo, espero no me de trabajo conseguir el hinojo, supongo que se refieren al bulbo

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