Recipes
Photo by Emily Sterne
Ingredients
8 thin, large slices of Jamon spread on 4 plates
1 large minced shallot
1 tablespoon agave syrup
1 tablespoon Dijon mustard
¼ cup ponzu
½ cup extra virgin olive oil
2 large heads fennel, de-cored and sliced thinly, save fronds for garnish
2 tablespoons chopped chives
Directions
On 4 plates, lay out 2 slices each of Jamon. Meanwhile, in a bowl, whisk the shallots, agave, Dijon mustard, and ponzu together. Season and whisk in extra virgin olive oil. Check for flavor. Toss with the fennel salad. Plate on top of Jamon and garnish with fronds and chives.
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