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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
80
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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 Serrano 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
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
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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