Shaved country ham & asparagus salad

from @chefhopkins Linton Hopkins’ of Restaurant Eugene in Atlanta  (another one on my “are there enough days left to eat at them all” list)…

… comes this lovely quick recipe, made with ribbons of asparagus, charred onions, goat cheese, country ham, and topped with grated pecans and a reduced sorghum citrus vinaigrette…

… and narrated here in a piece with Chef Ed Lee from Mind Of A Chef:


About Salute The Pig

Charcuterie, smoking, curing, brining and all things porcine. Brought to you from deepest, darkest Cambs, England by Chris Bulow. In the smoker or in the kitchen.... Salutate porcum!
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