Goat cheese salad
Goat cheese salad is a classic in our gastronomy, a must in the menu of many restaurants and a dish where the Iberian ham/jamón ibérico acquires much prominence.
- 2 Goat cheese medaillons
- 6 slices of Jamón Ibérico Enrique Tomás
- Salad mix
- bunch of pumpkin seeds
- Virgin olive oil and balsamic vinegar.
PREPARATION
1. Place on the same plate where you are going to serve the salad, a handful of well-washed and previously drained mixed salad leaves.
2. Add the goat cheese medallion in the center. We recommend that you do a quick turn of both sides in a frying pan if you want it to be toasted on the outside and warm on the inside. You can also put it in the oven or microwave for a few seconds.
3. Add the slices of Iberian Jamón ibérico on top.
If your jamón is sliced and you have it the vacuum-packed in the refrigerator, take it out half an hour beforehand so that the slices separate and its organoleptic characteristics are ideal.
4. To finish, add a handful of pumpkin seeds and season to taste with olive oil and balsamic vinegar.
