Vin Santo Salad
Serves: 4
Ingredients
2 x Belgian endive / chicory
1 large frisée
2 handfuls wild rocket
1 packet of mint, leaves picked
4 clementines
12 slices speck (3-4 slice per person)
1 piece parmesan (250g) to garnish
10 x 15ml spoons olive oil
4 x 15ml spoons vin santo vinegar
Sea salt and freshly ground pepper
Method
Pour all the dressing ingredients into a jam jar. Season and give it a good
shake. Only use the soft leafy tops of
the endive as the base can be very bitter. Trim about an inch off the base of
each and finely slice the leaves lengthways. Pull all the dark green leaves off
the frisée and throw them away. Then cut the yellow and white leaves down to
the stem and wash them in ice-cold water along with the endive and wild
rocket. Dry the leaves in a salad
spinner and chuck the lot in a salad bowl. Throw in a handful of fresh mint
leaves then toss the salad with the vin santo
vinaigrette. Peel then thinly slice the clementines.
Divide the leaves and the clementine slices between 4 plates, weave in the slices of speck and use a potato peeler to shave over some Parmesan.
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