- 4 slices of Serrano Ham*
- 7 oz. of baby spinach leaves
- 12 ripe cherry tomatoes, quartered
- 6 sun-dried tomatoes, finely chopped*
- 5 oz. fresh goat cheese, cut into small chunks*
- 1/2 tbsp. Miceleaceto Balsamic Vinegar
- 1/2 tbsp. honey
- 5 tbsp. of EVOO*
- 1/2 of lemon, juiced
- 1/4 cup toasted hazelnuts, roughly chopped*
2. Place the Serrano Ham on a lightly oiled baking try for 10 minutes, leave to cool.
3. Whisk together the Miceleaceto Balsamic Vinegar, honey, EVOO, & lemon juice.
4. Combine spinach leaves, cherry tomatoes, sun-dried tomatoes, & most of the dressing
5. Break the Serrano Ham into bite sized pieces, sprinkle over salad with the goat cheese & hazelnuts
6. Drizzle remaining dressing over salad
7. Toss and serve
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*Products can be found at Vine & Olive
