Autumn Salad with Serrano Ham, Figs and Fourme d'Ambert

Autumn Salad with Serrano Ham, Figs and Fourme d'Ambert

For 4 people:

Ingredients:

• - 8 slices of serrano ham
• - 150 g Fourme d'Ambert
• - 8 fresh figs
• - 100 g of toasted walnuts
• - 100 g of arugula (or mesclun)
• - 4 tablespoons extra virgin olive oil
• - 2 tablespoons balsamic vinegar
• - 1 tablespoon of honey
• - 1 teaspoon Dijon mustard
• - Salt and pepper to taste

Preparation:

1. 1. Wash and dry the arugula or mesclun carefully. Place them in a large bowl.
2. 2. Wash the figs and cut them into quarters.
3. 3. In a small frying pan, toast the walnuts for a few minutes until lightly browned and releasing their aroma.
4. 4. Crumble the Fourme d'Ambert into small pieces.
5. 5. Spread the slices of serrano ham over the salad in a stylized way.
6. 6. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, and Dijon mustard to make the dressing.
7. 7. Add the figs, toasted walnuts and crumbled Fourme d'Ambert to the salad.
8. 8. Just before serving, pour the dressing over the salad and mix well.
9. Serve immediately.