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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.

Spanish recipe: Arugula, Serrano ham and blue cheese from Spain. Photo by: Matías Costa/©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


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