Bistro on a Plate

One of my favorite things. I was going to call it Hereford Ham Hock to do justice to the chef, but decided that this is literally a bistro on a plate. Hats off to Chef Pemberton.

shredded ham hock

tiny capers

tiny slices of little cornichons

small long radishes sliced lengthways with some stem still on

radish leaves, baby chard

mustard-heavy vinaigrette

chopped parsley and chives

maldon sea salt

ground pepper

1. put all ingredients in a large mixing bowl
2. mix in the vinaigrette, taste for seasoning
3. serve in individual bowls making sure everyone gets the tiny capers and cornichon bits