cooked, shredded ham hock
mixed salad leaves (radicchio, frisee, mache)
haricots verts
dijon vinaigrette (walnut oil, rice wine & cider vinegar combo)
chopped chives, chervil, parsley
- make vinaigrette
- assemble salad with herbs and chopped haricots verts
- serve salad on individual plate, toss shredded ham hock on top of salad
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