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Crispy Proscuitto Winter Salad with Crumbled Roquefort

Serves 4
Prep: 15 mins
Cook: 20 mins

• 6 slices proscuitto
• 1 small baguette, cut into 8 thin slices
• 1 tbsp olive oil
• 150 g bag mixed salad leaves, like radicchio, lambs lettuce and curly endive
• 1 head of chicory, separated and broken into bite size pieces
• 125 g (4 1/2 oz) fresh pineapple chunks (see note)
• 125 g (4 1/2 oz) Société Roquefort, diced or crumbled
• 60 g (2 oz) pecans, roughly chopped
• Salt and pepper to taste

For the dressing

• 2 tbsps Greek yoghurt
• 1 tbsp clear, runny honey
• 60 g (2 oz) Société Roquefort, crumbled
• 1 tbsp sherry vinegar or red wine vinegar
• 2 tbsps extra virgin olive oil
• 1 tsp chopped mint

1. Preheat oven to 180C/gas mark 4/160C fan oven. Place the slices of proscuitto onto a flat baking tray and top with another flat baking tray (this keeps the ham flat while cooking). On the top baking tray, lay out the baguette slices and brush lightly with olive oil. Cook for 15 minutes in the oven.
2. Remove the top baking tray and baguettes and leave to cool. Return the ham to the oven for a further 5 minutes or until crispy. Remove from the oven and leave to cool. Then break the ham into bite sized shards. Set aside.
3.  Meanwhile make the dressing. Put the Greek yoghurt and honey into a small pan and gently heat until the honey has dissolved. Do not let it boil. Add the Roquefort and remaining dressing ingredients and continue to heat, stirring until the cheese has melted and everything has combined. Season to taste and keep warm or leave to cool if wanted to serve at room temperature.
4. Combine the mixed salad leaves and chicory together and divide between four plates. Scatter each with a little pineapple, Roquefort and pecans. Top with the baguettes, crispy ham shards and drizzle with the dressing.