Ingredients

• This recipe comes to us from our good friend Deb Watring-Ellis. It features our Dark
• Raspberry Balsamic Vinegar and our Basil Flavoured Olive Oil
• To serve 4
• 8 slices of Black Forest ham (Ask the deli to slices the ham at the 2.5 setting)
• 16 asparagus spears
• 1 package of baby arugula, baby spinach or micro greens
• 1 package of a creamed cheese (We like Boursin with black pepper )
• Toasted pumpkin seeds and fresh raspberries for garnish
• 1/3 cup of our dark raspberry balsamic vinegar
• 1/3 cup of our basil flavoured oil
• 2 tsp Dijon mustard (regular or grainy)
• Kosher salt and freshly ground pepper

Instructions

1. Trim and blanch the asparagus for 1 minute. Plunge the spears into ice water, drain
2. and pat dry. We also like to prepare the asparagus on the grill by oiling and salting
3. the spears and grilling them for about 2 minutes per side. Spread each ham slice
4. with cheese, lay 2 asparagus spears on each ham slice and roll the ham around the
5. aspargus with the seam down. Heat the ham rolls in a baking dish in a 300 degree
6. oven for about 10 minutes or until warm. You can also warm them in a lighly oiled,
7. covered, non-stick skillet .
8. Whisk the mustard into the vinegar and season with ¼ tsp of salt. Slowly whisk in
9. the oil. Toss the greens with a tablespoon or two of the dressing and plate onto 4
10. plates top each plate with 2 of the ham rolls. Garnish each dish with the raspberries
11. and pumpkin seeds. Drizzle more dressing over each plate and grind a little fresh
12. pepper on top. Alternatively, you can spread the prepared greens on a platter big
13. enough to handle all 8 rolls and lay the ham rolls on top of the greens, garnish and
14. allow tour guests to help themselves.