100 grams wild rocket
100 grams baby spinach
12 slices Serrano ham
Manchego cheese for shaving
½ cup hazelnuts, roasted, loose skins rubbed off
1 shallot, very finely chopped
2 tablespoons white wine vinegar
1 teaspoon grain mustard
1 clove garlic, crushed
¼ cup olive oil
sea salt and freshly ground pepper
Dressing: Combine the shallot and vinegar in a bowl and leave for 10 minutes. Whisk in the remaining ingredients and season.
To serve: Toss the rocket and spinach with just enough dressing to coat the leaves. Lay the Serrano ham on serving plates and top with a pile of salad leaves. Shave over the Manchego cheese. Roughly chop the hazelnuts and scatter over the salad. Drizzle the remaining dressing over the top.