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Endives with Serrano Ham, Cabrales and Clementines
INGREDIENTS:2 Tbsp. extra virgin Spanish olive
oil
1 Tbsp. sherry vinegar
¼ tsp. salt
2 endives (about 20 leaves)
8 slices Serrano ham (about 4 oz.)
4 Spanish clementines (or 2 oranges), peeled and sliced
¼ cup sliced almonds, toasted
¼ cup crumbled Cabrales cheese
1 Tbsp. chopped chives DIRECTIONS:To prepare dressing: In a
small bowl, whisk oil, vinegar and salt until well blended. On each
individual serving plate, arrange 5 endive leaves. Drape each
serving with 2 slices of Serrano ham; arrange clementine slices on
plates. Sprinkle with almonds, Cabrales and chives. Drizzle salad
with dressing. SERVINGS:4 servings From:Jose Andres,
Jaleo, Washington, D.C. PHOTO CREDIT:Photo Credit: FOODS
FROM SPAIN
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