Salad from the Landes with Bayonne Ham


Ingredients for four people:

For the salad:

  • Four handfuls of curly lettuce leaves (eg the frizzy Lollo Blonda)
  • Four slices of Bayonne Ham
  • Four slices of (duck ) foie gras
  • 20 slices of smoked duck breast fillet
  • 20 white asparagus spears
  • About 50g of sweetcorn
  • Four tomatoes
  • Pine nuts

For the vinaigrette:

  • Salt and pepper
  • Sunflower oil
  • Mustard, wine vinegar

25 minutes

5 minutes

Using large plates, put a few lettuce leaves on each one.
Place one slice of foie gras in the middle of each plate.
Around this, lay out a slice of Bayonne Ham cut finely into pieces, five or six white asparagus spears, five slices of smoked duck breast, a handful of sweetcorn and a thinly sliced tomato.
Throw two finely chopped crops into a frying pan and heat for two minutes, then add half a handful of pine nuts. Allow to brown for five minutes, then pour over a plate of salad. Add the dressing and serve immediately.