Wild Mushroom, Ham and Balsamic Salad:

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Ingredients:

1 tbsp olive oil

4 shallots (eschallots), peeled and quartered

400g mixed mushrooms (Swiss brown, field, shitake, pine), sliced

1 x 340g can Plumrose Premium Leg Ham, diced roughly

½ cup chopped macadamia or hazelnuts

½ cup fresh oregano leaves, torn

2 tbsp aged balsamic vinegar or thick vincotto

Method:

Heat olive oil in a large frypan, and panfry shallots, mushrooms, Plumrose Premium Leg Ham and nuts until lightly browned all over. Remove from the heat and toss through oregano leaves, and drizzle with Balsamic vinegar. Serve warm.

SERVES: 4

PREPARATION: 10 minutes
COOKING TIME: 5 minutes

Wine / Beer Match: Pinot noir