Jamon Iberico And Cave Aged Bleu Cheese Recipe
"22-Month-Cured" Jamon, Endive Salad, Honey Crisp Apple, Balsamic Glaze
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Jamon and Cheese
Endive Salad
Balsamic Glaze
Method
Preparation of Ingredients
- 1
Slice the Jamon and Cheese
Thinly slice the 100 grams of Jamon Iberico and 50 grams of cave aged bleu cheese, and set aside on a serving platter.
- 2
Prepare the Endive Salad
Wash and separate the leaves of 2 heads of endive. Cut the Honey Crisp apple into thin slices, removing the core. Combine the endive leaves, apple slices, and 30 grams of walnuts in a large bowl.
- 3
Make the Balsamic Glaze
In a small saucepan, combine 100 ml of balsamic vinegar and 1 tablespoon of honey. Cook over medium heat for about 10 minutes, stirring occasionally until it reduces to a syrupy consistency. Remove from heat and let cool.
Assembly
- 4
Dress the Salad
Drizzle 2 tablespoons of olive oil over the salad mixture, and season with salt and black pepper to taste. Toss gently to combine.
- 5
Plate the Dish
On individual plates, arrange the dressed endive salad, and place the sliced Jamon Iberico and cave aged bleu cheese alongside it.
- 6
Drizzle with Balsamic Glaze
Finally, drizzle the cooled balsamic glaze over the assembled plates to enhance the flavors before serving.
