Christmas salad

Ingredients

• 450 g Ham, largely diced
• 450 g Green beans, trimmed and cut in thirds
• 60 g Gouda, cut in small dices
• 200 g Bow tie pasta, whole wheat
• 1 1/2 pcs Sweet gherkins
• 1/2 pcs Medium red onion, sliced
• 1/2 pcs Shallot, cut in small dices
• 1/2 clove Garlic, minced
• 15 ml Extra virgin olive oil
• 3 ml Sherry vinegar
• 1 tbsp Dijon mustard
• 1/2 tbsp Sherry vinegar
• 2 tbsp Orange juice
• 1 tbsp Apple cider vinegar
• 1/2 tbsp Fresh thyme leaves, chopped
• 1 1/2 tbsp Fresh parsley leaves, chopped
• 1/2 tsp Red pepper flakes
• 1 pinch Cracked black pepper
• 1 pinch Salt

Method

1. Preheat oven to 180°C and grease a baking sheet with non-stick cooking spray.
2. Combine the apple cider and orange juice in a medium mixing bowl then add the diced ham. Toss well to evenly coat and transfer the ham to the baking sheet then bake for around 25 minutes. Remove and set aside.
3. Add salt to a pot of boiling water over medium heat. Pour in the green beans then cook for 3 minutes until they turn bright green and become tender. Drain and transfer the beans into an ice bath.
4. Mix 10ml of the olive oil, white wine vinegar, red pepper flakes, garlic, 1 pinch salt, and 1 pinch cracked black pepper in a medium bowl. Drain the beans, toss them in, then set aside.
5. Make the vinaigrette by combining 20ml olive oil, shallot, thyme, mustard, sherry vinegar, pinch of salt, and pinch of cracked black pepper in a large mixing bowl. Stir in the pasta, parsley, and gherkins then toss well.
6. Arrange the bibb lettuce in a large serving bowl. Add the pasta and arrange the onions, gouda, marinated beans, and baked ham in rows over the pasta.