Spring salad: Red-leaf, fig and serrano ham
Get the taste of spring from your work lunches this week with this simple to make salad.
1 radicchio (or treviso)
200 grams baby ruby chard (or 2 bags salad with red toned tender leaves)
2 teaspoons sherry wine vinegar
2 tablespoons extra virgin olive oil
1 pinch of salt
8 fresh figs (quartered)
275 grams serrano ham (cut very thinly)
50 grams manchego cheese
Tear the head of treviso or radicchio into manageable pieces, and toss together with the baby salad leaves.
Whisk together the vinegar, oil and salt in a small bowl and then dress the leaves.
Arrange the figs and ham with as much artistry as you can muster over the salad and then, with a potato peeler, shave the cheese over, letting it fall lightly where it will.
Recipe credit: Nigella