with Serrano ham, honey roasted carrots and Lupini.
Vinaigrette
30 ml (2 tbsp.) Lemon juice ‘Quicklemon’
60 ml (4 tbsp.) 'Venta Del Baron' olive oil
1 garlic clove finely chopped
15 ml (1 tbsp.) Chopped fresh basil
15 ml (1 tbsp.) Olive oil ‘Mueloliva’
12 small colored carrots, peeled, in half
10 mL (2 tsp.) ‘Bee Primo’ rosemary blossom honey
1/2 cup (125 ml) 'Saladitos' lupini
About 8 slices of Serrano ham
Oven temperature- 180/350
Instructions
In a bowl, mix all the dressing ingredients
In an ovenproof skillet over medium heat, brown the carrots and rosemary sprig in olive oil for 3-4 minutes with stirring. Add honey, stir and cook in the middle of the oven for 12 minutes. Reserve and chill.
On a work surface and with your fingers, pinch the lupinis to remove their shells. Reserve.
Garnish plates with arugula, ham, glazed carrots and lupini. Drizzle with vinaigrette and serve.
