Jamon Iberico And Cave Aged Bleu Cheese (gf) Recipe
"22-Month-Cured" Jamon, Endive Salad, Honey Crisp Apple, Balsamic Glaze
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Ingredients
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Main Ingredients
Optional Garnish
Method
Preparation
- 1
Prepare the Endive Salad
Wash the endive heads thoroughly under cold running water. Remove any outer leaves that are wilted or damaged. Cut the endive heads into quarters and place them in a large mixing bowl.
- 2
- 3
Add Cheese and Jamon
Crumble the cave-aged bleu cheese over the endive and apple mixture. Tear the Jamon Iberico into thin strips and add it to the salad.
Finishing Touches
- 4
Dress the Salad
Drizzle the balsamic glaze over the salad ingredients in the bowl. Gently toss the salad to combine the flavors without bruising the endive.
- 5
Garnish (Optional)
If desired, sprinkle chopped walnuts and fresh thyme over the top of the salad for added texture and flavor.
