Baby spinach, nectarine, radish, Parma ham and walnut salad

Ingredients

Serves 4

• 200 g baby spinach
• 2-3 nectarines
• 8 slices 
PDO Parma ham
• 12 radishes
• 40 g walnuts, shelled and toasted
• 1 tbsp apple cider vinegar
• 1 tbsp lemon juice
• 1 tbsp water 

• 2 tbsp extra virgin olive oil
• sesame seeds
• salt and pepper

Preparation

Finely slice the radishes and nectarines. Place in a bowl with the baby spinach and the walnuts, roughly chopped.


Dress with an emulsion made with the oil, vinegar, lemon juice, water, salt and pepper. Add ribbons of the cured ham and serve immediately, topping with sesame seeds to finish.

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