Recipe below video
200 grams of honey marinated ham
Delicacy onions (or shallots)
Sun dried tomatoes
A small block of your favourite Chevré cheese
Sweet & spicy mustard
Smoked sea salt
Time to make the Chevré cream.
Take half a block of cheese and break into pieces in a bowl. Add about 1 dl of quark, a half tea spoon of mustard, smoked sea salt, pepper and the juice of half a lime. Zest in some lime peel as well. Blend it well.
Add the mixed content into a small plastic bag and cut a small hole in one end, allowing you to squeeze the Chevré cream out.
Plate the salad starting with baby spinach, beets and so on. Finish with nice folds of honey marinated ham. Squeeze nice drops of Chevré cream here and there, and finish it all by sprinkling some mint leaves on top.
Enjoy with a nice bottle of rosé from Provence or Italy.