Speck, Artichoke and Pear Salad

Cook time 15 minutes
Servings 2


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

Speck, Artichoke and Pear Salad


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.