Non classé / Friday October 14th, 2016

Salad of young spinach leaves, Bayonne Ham and fig juice with Floc de Gascogne

Recette jambon de bayonne, Salade Jambon de Bayonne, épinards
Recette jambon de bayonne, Salade Jambon de Bayonne, épinards

Recipe put forward by Hervé Olloix, chef at the Brasserie Flo-Les Beaux Arts in Toulouse

 

For the salad:

  • 200g young spinach leaves
  • Four slices of Bayonne Ham
  • 12 dried figs
  • 250cl red Floc de Gascogne AOC (AOP)
  • One cinnamon stick

For the vinaigrette:

  • Espelette pepper
  • Salt crystals
  • Olive oil

 

Preparation:


Put the dried figs into a saucepan, add the cinnamon stick and cover with the Floc de Gascogne. Leave the figs to cook gently for about 20 minutes.
Put the young spinach leaves in a salad bowl and season them lightly with Espelette pepper, a pinch of salt crystals and a little olive oil.
Lay up your plates with young spinach leaves and three figs (these can be warm or cold).
Place a slice of Bayonne Ham on the plate, decorate it with a little of the Floc reduction and sprinkle a little Espelette pepper to bring a touch of colour to the plate.

.Recommended wine from South West France: Gaillac AOC (AOP) dry white wine