130g / 4½ oz. of wild salad leaves (e.g. dandelion, sorrel daisy, young nettle)
130g / 4½ oz. of young spinach leaves
2 sticks of celery
1 spring onion
6 tbsp. of BIO PLANÈTE Salad Oil
5 tbsp. of raspberry vinegar
1 tsp. of Dijon mustard
1 tsp. of brown sugar
freshly ground salt and pepper
8 slices of dried ham
First, wash and drain the wild salad leaves, spinach and vegetables.
Slice the spring onion into thin rings, cut the celery sticks lengthwise into thirds and slice finely. Mix the Mediterranean Salad Oil, raspberry vinegar, mustard and seasoning in a small bowl to make a vinaigrette.
Fry the ham in the pan without adding fat until crispy. Marinate the salad with the vinaigrette, decorate each portion with two slices of ham.