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Salad of Bayon Ham, Poached Hen's Egg and Hazelnut Dressing

Starter | Serves 4 people | Prep/Cooking time: Prep time 10 min, Cooking Time 10 min

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Method

  • 1
    Dressing: Whisk mustard and vinegar together in a bowl. Slowly add rapeseed oil. When it has emulsified add hazelnuts and salt and pepper to taste
  • 2
    Poached Egg: Bring a deep pot of hot water to boil. Add couple of drops of vinegar. Swirl the water in a clockwise motion, crack the egg into the centre of the swirl and cook for 3 minutes until egg white is firm
  • 3
    Serving: Bayon ham can be bought from a good deli or you may substitute a different cured ham. Buy a pack of nice seasonal leaves (water cress and frizzi). Pick and wash thoroughly. Slice the pear thinly. Halve the grapes and cut carrots into fine strips. Arrange all the ingredients on your plate, sprinkle over the dressing and finally place your egg gently in the middle of the plate
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Ingredients

  • 1 tbsp Dijon mustard
  • 3 tbsp Dunola rapeseed oil
  • 1 tbsp white wine vinegar
  • 10g roughly chopped hazelnuts
  • 2 slices Bayon ham
  • 1 hen's egg
  • 1 bag fresh seasonal leaves
  • 1 pear, 1 carrot, 4 grapes