By Esther Diaz
CSMS Magazine
Serves 4 As a Starter (Appetizer) Or 2-3 As Main Course
4 thin slices of jamón serrano oil for oiling
7 ounces or 4 3/8 cups baby spinach leaves
12 ripe cherry tomatoes, quartered
6 sun-dried tomatoes, finely chopped
5 ounces fresh soft goat cheese, cut into small chunks
For the Dressing
1 tablespoon honey
5 tablespoons extra virgin olive oil
Juice of ½ lemon
Salt and freshly ground black pepper
1 ounce or ¼ cup toasted hazelnuts, roughly chopped
Preheat the oven to 325ºF.
Place the jamón on a lightly oiled banking tray (cookie sheet) and cook in the oven for 10 minutes, then leave to cool and crisped. The ham should be brittle as it cools: if not, just return it to the oven for a few more minutes.
Meanwhile, place all the dressing ingredients in screw-top jar or container with a tight-fitting id. Give the jar a good shake, then taste. You may need to adjust the quantities. It can be quite sweet since the jamón, sun-dried tomatoes and cheese are quite salty (if you are making the dressing ahead of time, just add the hazelnuts at the last minute so they keep their crunch).
Next, combine the spinach leaves with the cherry and sun-dried tomatoes, add most of the dressing and toss together.
Break the crispy jamón into bite-sized pieces and sprinkle these over the salad with the goat cheese. Drizzle over the remaining vinaigrette and serve.
