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.
- Extra Virgin Olive Oil.
- Balsamic Vinegar.
- 400gr. peeled Carrots.
- 400gr. White Sugar.
- 1 Lemon.
- 1 Orange.
- 10 Table spoons water.
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.