Speck, Artichoke and Pear Salad
Cook Time 15 minutes
Servings 2
Ingredients
250g speck, finely chopped
1 heaped tsp dijon mustard
1 tbsp red wine vinegar
3 marinated artichoke hearts, quartered
Large handful watercress
Small handful of smoked almonds
Freshly shaved parmesan, to serve
½ pear, finely sliced
1½ tbsp extra virgin olive oil
Salt & pepper
Method
Place the speck into a dry cold pan. Bring the heat up slowly until the fat renders.
For the dressing whisk the mustard and vinegar in a bowl with salt and pepper. Add olive oil gradually while whisking.
Remove the speck and drain on a paper towel and whisk in two teaspoons of the rendered fat into the dressing.
Add the watercress to the dressing, along with the pear, artichokes, parmesan and speck. Toss and garnish with the almonds and extra parmesan.