Easiest Way to Prepare Favorite Jamon iberico, asparagus, pear and goats cheese salad

Jamon iberico, asparagus, pear and goats cheese salad. Toss into the spinach and rocket with oil, balsamic vinegar and pepper. And for the tasty bits, this salad is topped with jamón ibérico and manchego cheese. Originally we really wanted to use country ham (It's the prosciutto of the We recommend the asparagus shavings are tossed in dressing for two reasons: they're the most 'strong' flavor of the bunch and can use some.

Sweet and tangy, this salad is very satisfying, perfectly satisfy my craving for salt and sweet and keeps me away from evening salty-snack engagements. Include some context in the title (including the name of the food, not just the type of meal e.g. lunch). Low effort titles will be removed.

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Toss into the spinach and rocket with oil, balsamic vinegar and pepper. And for the tasty bits, this salad is topped with jamón ibérico and manchego cheese. Originally we really wanted to use country ham (It's the prosciutto of the We recommend the asparagus shavings are tossed in dressing for two reasons: they're the most 'strong' flavor of the bunch and can use some.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook jamon iberico, asparagus, pear and goats cheese salad using 10 ingredients and 0 steps. Here is how you cook it.

The ingredients needed to make Jamon iberico, asparagus, pear and goats cheese salad:

1. Prepare 10 slices of jamon iberico.
2. Prepare 3 of large asparagus.
3. Prepare 8 of cherry tomatoes.
4. Take 200 g of goats cheese.
5. Get 1 of avocado.
6. Take 1 of pepper.
7. Take 1 of pear.
8. Take of Good olive oil and balsamic.
9. Make ready of Baby leaf spinach.
10. Prepare of Rocket.

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Steps to make Jamon iberico, asparagus, pear and goats cheese salad:

Try our Trio of Sliced Ibérico + Ibérico. Roasted asparagus with herbed goat cheese is quick and easy to prepare and a great side dish in the spring. I love goat cheese and asparagus but never thought to combine the two. In this salad today the asparagus is really the star. You give them a really quick roast to get them out of the raw state, slice them in half lengthwise, then gently For the other ingredients you'll want to build your salad around what's in season, and being that its spring here I used a mixture of red leaf lettuce.

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