Ingredients
Rocket leaves 8-10
California walnuts ½ cup
Parma Ham 100 g
Red grapes 100 g
Gorgonzola cheese 50 g
Asparagus 25 g
Balsamic Dressing
Balsamic vinegar 2 tbsp
Red wine vinegar 1 tbsp
Dijon mustard 1 tbsp
Honey 1 tsp
Salt ½ tsp
Black pepper, ground ¼ tsp
Extra virgin olive oil ¼ cup
Preparation
Parma ham chips: Arrange the slices in one layer, without overlapping, on a baking sheet lined with parchment paper. Bake in a 170°C oven for 8-10 minutes, then turn off the heat and let the ham stay in the oven for another 10 minutes. Remove and cool, then break into shards. Clean, wash and dry rocket leaves, blanch asparagus in salted water for 3-4 minutes, remove with tongs and immediately transfer to iced water. In a large bowl, mix rocket leaves, grapes, asparagus, walnut and balsamic dressing. Arrange salad in individual bowls, garnish with walnuts and parma ham chips. Garnish with crumbled Gorgonzola cheese.
Balsamic Dressing: Mix all ingredients except oil. Thereafter, add oil to the mixture and mix well with a whisk. Toast walnut in the oven at 170°C for 7-8 minutes.
(Courtesy: Chef Sabyasachi Gorai)