Arugula, Serrano ham and Valdeón cheese salad with walnut vinaigrette
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.