Warm salad with Tandem Vienna ham and Brussels sprouts
Products for 4 portions
500 g Brussels sprouts
180 g Tandem Vienna ham
8 cloves of garlic
4 tbsp. olive oil
40 ml apple vinegar
1 tbsp. mustard
Salt to taste
Pepper to taste
50 g hazelnuts
In a bowl, prepare the marinade for the sprouts. Blend the garlic, add salt, mustard and pour vinegar and olive oil.
Season with freshly ground pepper and mix well.
Cut the Brussels sprouts in half and pour the marinade on top. Shake and leave to marinate for 10-15 minutes.
Transfer to a pan and bake for 25 minutes in an oven preheated to 220 degrees.
Roast the hazelnuts in a dry pan for 2 minutes while stirring constantly. Cut them into large pieces and set aside.
Cut the ham into wide strips.
Remove the sprouts from the oven and add the ham strips. Stir and return to the oven for 5 minutes.
Serve the salad with the roasted hazelnuts.