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lettuce salad topped with jamón ibérico and crispy parmigiano reggiano

Mixed Lettuce Salad with Parmigiano and Jamón Ibérico

Simple yet still indulgent, this salad can also be made with prosciutto instead of jamón.
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Servings 2

Ingredients
  

  • 4 teaspoons sherry vinegar
  • 2 teaspoons whole-grain mustard
  • ¼ cup extra-virgin olive oil
  • Sea salt to taste
  • 2 cups mixed lettuces rinsed and dried
  • 1 large tomato cored and cut into 8 wedges
  • 1 ounce Parmigiano Reggiano shaved
  • 1 ounce Jamón Ibérico very thinly sliced

Instructions
 

  • Whisk together vinegar and mustard in a small bowl. Slowly whisk in olive oil until emulsified. Season with salt.
  • Toss lettuce and vinaigrette in a serving bowl. Top with tomato wedges, cheese, and jamón.