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Two
Easy
By Gary Rhodes
Published 2005
Streaky bacon works well in this salad, but here I’ve chosen a cured ham, which crisps up very nicely. The dressing for the salad is flavoured with a blue cheese such as Roquefort, Gorgonzola, Dolcelatte or Stilton, but can be substituted with a soft goat’s cheese if preferred.
Crumble the blue cheese in a food processor and blend with the crème fraîche and a twist of pepper.
Warm the oil in a frying pan and once hot, fry the slices of ham for a minute until crispy. Mix the salad leaves with the dressing, scatter them over the plates and top with the crispy ham.
Add the butter to the frying pan and once foamin