Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, jamon iberico, asparagus, pear and goats cheese salad. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Jamon iberico, asparagus, pear and goats cheese salad is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Jamon iberico, asparagus, pear and goats cheese salad is something that I have loved my entire life.
Wash the salad leaves, dry them in a kitchen cloth, tear into smaller pieces and mix together. You can use mixed salad if you like. Pear and Asparagus Salad is one of such lite and refreshing green salad.
To get started with this recipe, we must first prepare a few components. You can cook jamon iberico, asparagus, pear and goats cheese salad using 10 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Jamon iberico, asparagus, pear and goats cheese salad:
- Make ready 10 slices jamon iberico
- Get 3 large asparagus
- Get 8 cherry tomatoes
- Take 200 g goats cheese
- Take 1 avocado
- Prepare 1 pepper
- Prepare 1 pear
- Get Good olive oil and balsamic
- Get Baby leaf spinach
- Make ready Rocket
Transfer salad to chilled salad bowls or plates. Garnish with remaining pine nuts and goat cheese. Learn how to make Asparagus, Roasted Beets, and Goat Cheese Salad. Arrange asparagus spears evenly on top of cheese rounds.
Steps to make Jamon iberico, asparagus, pear and goats cheese salad:
- Chop pear, tomatoes, peppers
- Toss into the spinach and rocket with oil, balsamic vinegar and pepper
- Slice asparagus lengthways and in half then grill with oil and pepper
- Meanwhile slice the avocado and goats cheese
- Dress the salad and finally top with iberico and drizzle with oil and balsamic
Top with beets and drizzle with remaining vinaigrette. Sprinkle cracked pepper and olive oil around rim of plate, if desired. Toss asparagus mixture with remaining dressing and place a portion over spinach; divide goat cheese among salads and serve. Asparagus has a pleasantly sharp flavor that balances nicely with the richer taste and texture of goat cheese — throw in the lemon zest and sea salt for added zing. Drizzle remaining olive oil; top with goat cheese and lemon zest.
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