Bronze and Red Lettuce Salad with Serrano Ham and Goat Cheese Spirals
An elegant salad featuring spirals of Serrano ham and goat cheese with fresh spinach, served on a bed of bronze and red lettuces. Topped with toasted hazelnuts and a rosemary-infused hazelnut oil dressing, this dish combines sophisticated flavors and textures.
Ingredients
- •8 ounces soft fresh goat cheese, room temperature
- •2 tablespoons hazelnut oil
- •½ teaspoon fresh rosemary
- •¼ teaspoon lemon peel
- •10 slices Serrano ham
- •1 cup baby spinach leaves
- •3 tablespoons Sherry wine vinegar
- •3 tablespoons shallot
- •1 teaspoon sugar
- •10 cups assorted red and bronze lettuces
- •½ cup toasted hazelnuts
- •divided
Cooking Instructions
- 1.
Stir goat cheese, 2 tablespoons hazelnut oil, 1/4 teaspoon rosemary, and lemon peel in small bowl to blend. Season lightly with salt and pepper.
5 min
- 2.
Place sheet of plastic wrap on work surface. Place 1 slice ham in center of plastic. Spread generous 2 tablespoons goat cheese mixture evenly over ham. Place single layer of spinach leaves over cheese mixture. Top spinach with second ham slice. Repeat layering 2 more times. Starting at 1 long side and using plastic wrap as aid, roll up ham jelly-roll style. Place additional ham slice over seam to cover exposed cheese and spinach leaves (roll will be about 1 1/2 to 2 inches in diameter). Wrap tightly in plastic. Repeat with remaining ham, cheese, and spinach to form second roll. Chill until firm, at least 6 hours. (Can be prepared 2 days ahead. Keep chilled.)
360 min
- 3.
Whisk 1/2 cup hazelnut oil, 1/4 teaspoon rosemary, Sherry vinegar, shallot, and sugar in small bowl. Season dressing with salt and pepper.
5 min
- 4.
Toss lettuces with 1/4 cup dressing and 1/4 cup hazelnuts. Mound salad in center of 8 plates. Unwrap ham rolls. Slice each roll into twelve 1/2-inch-thick rounds. Arrange 3 rounds around each salad; sprinkle salad with remaining nuts, drizzle dressing around salad and over ham rounds, and serve.
15 min
