Jamón and Arugula Salad with Cabrales and Hazelnut Vinaigrette

Metric version of recipe

Yields 8 portions

Ingredient Amount
Hazelnut paste ¼ cup
Champagne vinegar 2 Tbsp.
Shallots, minced ½ tsp.
Grapeseed oil ½ cup
Kosher salt ½ tsp.
Black pepper, freshly ground 1 large pinch
Arugula, cleaned, washed, and patted dry (1 large bunch) 8 cups
Serrano ham (about 7 oz.) 8 slices
Cabrales, crumbled ½ cup
Hazelnuts, toasted, chopped ½ cup

Method

  1. Make the dressing. Place the hazelnut paste in a small mixing bowl and whisk in vinegar and shallots. Slowly whisk in oil and season with the salt and pepper.
  2. Toss the arugula with ¼ cup of the dressing. Place a thin slice of ham on each plate and place about 1 cup of the greens on top. Garnish each plate with 1 tablespoon of the cheese and 1 tablespoon of toasted hazelnuts.

Additional tips

Recipe credit: Victor Scargle for the Hazelnut Council, as presented at the Worlds of Flavor International Conference & Festival. All rights reserved. Presented at the World Marketplace on Thursday, Nov. 2, 2006.

© 2017 The Culinary Institute of America