Pea, Pine Nut, Parma Ham and Fig Salad
Serves 2
150g petit pois (defrosted)
6 slices of Parma ham
2 ripe figs
1 head of frisée lettuce
30g toasted pine nuts
tsp Dijon mustard
tsp clear honey
1tsp white wine vinegar
3tbsp olive oil
Whisk together the mustard, honey, vinegar and olive oil to make the dressing.
Next, place pine nuts on a metal tray and toast under a hot grill for around a minute until golden. Set aside.
Pick the white heart from the lettuce and wash in cold water. Leave to drain in colander then sprinkle with peas.
Twist Parma ham slices and lay on top. Add some of the dressing to salad and arrange a pile in the middle of both plates.
Sprinkle with toasted pine nuts and drizzle any remaining dressing over and around.
Top with quartered figs.
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