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34 Mayfair’s Grilled Asparagus and Prosciutto Salad with Goat’s Cheese Croutons

Made at 34 Mayfair | Serves 4

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250g medium-thick green asparagus (half-peeled, woody stems removed)
8 thin slices of Parma ham, torn into strips
80g soft goat’s cheese
100g mixed salad leaves
2 tbsp extra virgin olive oil
8 thin slices of baguette, cut at an angle
Salt and freshly ground black pepper

For the dressing
1 tbsp white wine vinegar
2 tbsp extra virgin cold pressed rapeseed oil
2 tbsp extra virgin olive oil
Pinch of caster sugar
Salt and freshly ground black pepper

For the dressing, place all the ingredients into a jar, put on the lid tightly and shake until emulsified.

Plunge the asparagus into a saucepan of salted water boiling. Cook for no more than 5 minutes. Check to see if it’s tender. Drain in a colander, pat dry.

Heat a griddle pan. Lightly brush the baguette slices with olive oil and grill on both sides. Keep to one side. Wipe the griddle pan. Toss the asparagus in olive oil and grill all over until lightly charred. Once cooked, remove from the heat and slice on the angle, each one about 4cm long.

To serve
Toss the salad leaves in a bowl with half the dressing. Arrange on 4 plates and intertwine the asparagus, strips of Parma ham and finish with the grilled bread spread with soft goat’s cheese. Season to taste and add the rest of the dressing.

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