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I tried this “salad” only once, years ago, and I have never seen it again. It was in a town called Monesterio, in a very good company.

Today came to my mind. Time to make jam for the first time. And I am very happy.

The salad couldn’t be better. A beautiful combination of flavours.


  • A few Iberico Ham Slices.
  • Home made Carrot Jam.
  • Soft Goat Cheese.
  • Walnuts.
  • Pimenton.
  • Extra Virgin Olive Oil.
  • Balsamic Vinegar.
  • Salt.
For the Carrot Jam:
  • 400gr. peeled Carrots.
  • 400gr. White Sugar.
  • 1 Lemon.
  • 1 Orange.
  • 10 Table spoons water.


Carrot Jam:

Clean and peel the carrot. Grate the carrots.

Grate the lemon and the orange. Squeeze the lemon and orange and reserve the juice.

In a pot, alternate a layer of carrots with a layer of sugar. Add the lemon/orange zest and juice. Cover with cling film and let it rest in the fridge at least 2 hours (better overnight).

Put the pot at low heat. Add the water. Cook for 1h 35min. Stir occasionally. If it gets too dry you can add a bit of water.  Transfer to sterilised jars. Let it cool down and keep in the fridge.

And the salad:

Pre heat the oven at 240 degrees.

Put some Extra Virgin Olive Oil in a plate.

Spread some Carrot Jam on top.

Cut a few slices of Goat Cheese. Place them on top of the jam.

Put very thin cuts of Iberico Ham on the Goat Cheese.

Top up with walnuts.

Add a few drops of Balsamic Vinegar and sprinkle some Pimenton.

Put in the oven for 2 minutes and serve.