- Preparation Time: 20 Minutes / Cooking Time: 5 Minutes
- Easy
- Serves 4
Ingredients
- 200g cooked ham hock
- Bunch of asparagus
- 4 free-range eggs
- 6 thinly sliced radishes
- 1 thinly sliced onion
- 1 thinly sliced small bulb of fennel
- 1 segmented or sliced orange
- Salad leaves of your choice
- FOR THE DRESSING:
- 2 tablespoons Hawkshead Relish Fig & Orange Jam
- 1 tablespoon olive oil
- 1 tablespoon white wine vinegar
- Salt & Pepper
- 1/2 teaspoon Hawkshead Relish Dijon Mustard
Method
- Shred the cooked ham hock into large chunks; this works best if the ham is still slightly warm rather than hot. If taking from the fridge, let it come up to room temperature before serving.
- Cook the asparagus in salted boiling water until just al dente then allow to cool slightly.
- Boil the eggs for 7 - 8 minutes then immediately pop them under cold running water, or into a bowl of iced water, to stop them cooking further.
After a couple of minutes, peel away the shell and cut into quarters.
Build the salad on a large serving platter using all the ingredients. - For the dressing:
Put all the ingredients in a jar and shake well to combine. Drizzle over the salad and serve.
