Endives with Serrano Ham, Cabrales, and Clementines
An authentic Spanish salad courtesy of Jose Andres, chef-owner of the restaurant Jaleo, in Washington.
2 tbsp. extra-virgin Spanish olive oil
1 tbsp. Sherry vinegar
1⁄2 tsp. salt
8 slices Serrano ham
4 Spanish clementines or 2 oranges, peeled and sliced
1⁄4 cup sliced almonds, toasted
1⁄4 cup crumbled Cabrales cheese
1 tbsp. chopped chives
1. Prepare dressing: In a small bowl, whisk oil, vinegar, and salt until well blended.
2. On each individual serving plate arrange 5 endive leaves. Drape each serving with 2 slices Serrano ham; arrange clementine slices on plates. Sprinkle with almonds, Cabrales, and chives. Drizzle with dressing.