Few things compliment Serrano ham better than a nice glass of Amontillado wine from DO Jerez. The toasted complexity of this delicious sherry is also a perfect accompaniment for this cheese and the nut-infused dressing.
Arugula, Serrano Ham and Valdeón Cheese Salad with Walnut Vinaigrette
Preparation
Start by preparing the walnut vinaigrette. Place a pan on a medium heat and add the walnut oil, the Spanish extra virgin olive oil, shallots, salt and pepper. Cook for about 5 minutes until soft without colouring. Remove from the heat, then add the Spanish walnuts and Spanish vinegar.
Arrange the arugula leaves on a serving plate. Place the Serrano ham slices on top and the Valdeón cheese cubes. Drizzle the vinaigrette over the salad. Serve immediately.
Preparation by: Sonia Fuentes/©ICEX.
Nutritional Facts
Energy (kcal): 380
Energy (kJ): 1,588
Protein (g): 20.9
Fat (g): 32.2
Carbohydrates (g): 1.5
Fibre (g): 1.1
Phosphorus (μg): 209.2
Information provided by: The Spanish Nutrition Foundation (FEN)
20 minutes
- 60 ml Spanish extra virgin olive oil
- 100 ml walnut oil
- 60 gr shallots, finely chopped
- 10 pinch of salt
- black pepper
- 60 gr shelled walnuts chopped
- 60 ml white wine vinegar
- 250 gr arugula leaves
- 185 gr Serrano ham
- 90 gr Valdeón blue cheese chopped in small cubes
- 2.237 fl. oz Spanish extra virgin olive oil
- 3.645 fl. oz walnut oil
- 2.116 oz shallots, finely chopped
- 10 pinch of salt
- black pepper
- 2.116 oz shelled walnuts chopped
- 2.237 fl. oz white wine vinegar
- 8.818 oz arugula leaves
- 6.526 oz Serrano ham
- 3.175 oz Valdeón blue cheese chopped in small cubes
- 0.254 cup Spanish extra virgin olive oil
- 0.423 cup walnut oil
- 0.306 cup shallots, finely chopped
- 10 pinch of salt
- black pepper
- 0.306 cup shelled walnuts chopped
- 0.254 cup white wine vinegar
- 1.18 cup arugula leaves
- 0.881 cup Serrano ham
- 0.444 cup Valdeón blue cheese chopped in small cubes
Wine match