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; ...

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