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Joselito Acorn Fed Iberico Ham with Olive Oil

285 g Thinly sliced Iberico ham; (10oz)
150 g Mixed leaves; wild rocket and swiss chard (5oz)
10 g Fresh chervil; (1/2oz)
10 g Fresh basil; (1/2oz)
10 g Fresh flat leaf parsley (1/2oz)
10 g Fresh chives; (1/2oz)
4 Cloves garlic; thinly sliced and fried into garlic chips
Virgin olive oil
Balsamic vinegar
Maldon salt
Ground black pepper

Firstly place the ham carefully on the plate and cover the base of the plates and add all the salad into a bowl. Rip up the herbs by hand and add to the salad. Season with salt and pepper and drizzle with olive oil and balsamic and mix gently. Place the salad in little piles on the centre of each of the plates. Drizzle the ham with the olive oil and season with black pepper if you want. Serve with some charred pieces of ciabatta.

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