Fresh Packham Pear, Jamon & Walnut Salad with Pear Cider Dressing

INGREDIENTS

  • 4 Ripe Packham Pears
  • 3 Small Radicchios
  • 20 Young Nasturtium Flowers
  • 2 cups Young Rocket Leaves
  • 1/2 cup Walnut
  • 1/4 cup Chervil
  • 16 slices Jamon

Salad Dressing

  • 1 tbspn Pear Cider
  • 1/4 tspn Sea Salt
Print Recipe

Cut the pears in half, then cut each half into 5 wedges and remove the core, place into a mixing bowl, drizzle with Verjuice to stop the pear from oxidizing.

Remove the leaves from the radicchio, wash & dry well then roughly cut into large pieces and remove most of the thick white stem/core.

Place into a large mixing bowl with the Nasturtium flowers, rocket, walnuts, chervil & cut pear.

To make the dressing, place the olive oil, cider & salt into a mixing bowl and whisk together, then drizzle enough over the salad leaves to just coat.

To serve, divide the salad between 4 plates then top with 4 pieces of Jamon on each salad and serve.