Jamon Sec with Warm Date and Toasted Hazelnut Vinaigrette
Chef Diego Rivera
New York City
Chef Diego Rivera of Racines restaurant sources sliced jambon sec for this simple appetizer. The dried cured ham from France pairs well with the sweet-tart flavors of a warm date and toasted hazelnut vinaigrette. Serve the ham and vinaigrette on a charcuterie platter or divide into small plates for a starter. The chef suggests serving it with champagne.
3 oz. sliced jambon sec
1 cup Medjool dates, quartered
1 cup roughly chopped toasted hazelnuts
2 tbsp. extra virgin olive oil
1 tbsp. sherry vinegar
1 tsp. smoked chili flakes or smoked paprika
Sea salt, to taste
1. On a platter, arrange jambon in artful ribbons; set aside.
2. In medium saute pan over medium heat, gently warm the dates and toasted hazelnuts in olive oil. Let cool slightly, then stir in vinegar, smoked chili flakes and salt. Keep warm.
3. To serve, drizzle the vinaigrette over ham on platter; spoon dates and hazelnuts evenly over ham.
Photo courtesy of Trois Petits Cochons