Jamón and Arugula Salad with Cabrales and Hazelnut Vinaigrette (Metric)

Customary version of recipe

Yields 8 portions

Ingredient Amount
Hazelnut paste 60 ml.
Champagne vinegar 30 ml.
Shallots, minced 2 ml.
Grapeseed oil 125 ml.
Kosher salt 2 ml.
Black pepper, freshly ground 1 large pinch
Arugula, cleaned, washed, and patted dry (1 large bunch) 2 liters
Serrano ham (about 200 g) 8 slices
Cabrales, crumbled 125 ml.
Hazelnuts, toasted, chopped 125 ml.

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 60 ml. of the dressing. Place a thin slice of ham on each plate and place about 250 ml. of the greens on top. Garnish each plate with 15 ml. of the cheese and 15 ml. 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