Ham and fig salad

(2 servings)

Toast the nuts in a pan over medium heat without fat until fragrant. Remove, let cool and chop coarsely. Wash the lettuce, clean, spin dry and pluck into bite-sized pieces. Clean the figs and cut into wedges. Coarsely crumble the goat cheese, cut the ham into fine strips. For the vinaigrette, mix honey with lemon juice and oil, season with salt and pepper.

Finally, mix the salad with cheese, ham and figs, divide it among the plates, drizzle with the vinaigrette and sprinkle with the nuts. Tastes just as heavenly as a side dish.

75 g skinned

hazelnut kernels

250 g mixed lettuce

6 figs

200 g fresh goat cheese

200 g eagle saddle of pork

bacon or air-cured

Adler country ham

30 g liquid thyme honey

2 tablespoons lemon juice

4 tablespoons olive oil

salt and pepper