INGREDIENTS:2 Tbsp. extra virgin Spanish olive oil
1 Tbsp. sherry vinegar
¼ tsp. salt
2 endives (about 20 leaves)
8 slices Serrano ham (about 4 oz.)
4 Spanish clementines (or 2 oranges), peeled and sliced
¼ cup sliced almonds, toasted
¼ cup crumbled Cabrales cheese
1 Tbsp. chopped chives DIRECTIONS:To prepare dressing: In a small bowl, whisk oil, vinegar and salt until well blended. On each individual serving plate, arrange 5 endive leaves. Drape each serving with 2 slices of Serrano ham; arrange clementine slices on plates. Sprinkle with almonds, Cabrales and chives. Drizzle salad with dressing. SERVINGS:4 servings From:Jose Andres, Jaleo, Washington, D.C. PHOTO CREDIT:Photo Credit: FOODS FROM SPAIN