Summer salad with pear, serrano ham and celeriac

Name: summer salad with pear, serrano ham and celeriac
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 celeriac; 1 medium oranges; 3 el traditional olive oil; 1 crop romaine lettuce; 2 Conference pears; 95 g unroasted hazelnuts; 250 g soft goat's cheese 55; 240 g CampofJamón Serrano ham

Salad of Spanish ham, hazelnuts, goat cheese, celeriac and fruit.

Ingredients

Kitchen Stuff

1 rasp
1 baking paper

Directions

Preheat the oven to 220 ° C.
Peel the celeriac and cut the vegetables into cubes.
Clean the orange, grate the orange skin and cut the fruit into segments.
Mix the orange zest with the oil, pepper and salt.
Scoop through the celeriac. Spread the celeriac over a baking tray covered with parchment paper and bake in the oven for about 20 minutes. Allow to cool for 10 minutes.
In the meantime, cut the bottom of the lettuce romaine lettuce and cut the lettuce leaves into 3 cm pieces.
Peel the pears into quarters, remove the cores and cut the pears into cubes.
Heat a frying pan without oil or butter and toast the hazelnuts for 3 minutes on medium heat.
Let cool on a plate. Heel coarse. Divide the goat's cheese into pieces.
Mix the lettuce with the celeriac and pear, spread over the plates and sprinkle the cheese over it.
Roll the ham into florets, spread over the plates and sprinkle with the hazelnuts. Serve the salad with the orange wedges to squeeze out above it.