Jambon Cru with Smoked Salmon from Hotel Bouloie in Bussang, Vosges Mountains

Jambon Cru is French dry-cured ham, roughly equivalent to Prosciutto Crudo from Italy. Like Prosciutto Crudo, it is sliced paper-thin and served uncooked.

Ingredients:

• Green salad leaves
• Jambon cru, sliced paper-thin (the hotel chef will forgive, but if French Jambon cru is unavailable, use Bauern speck from Austria, Schwarzwald ham from Germany or Prosciutto crudo from Italy)
• Slices of smoked salmon
• Alpine mountain cheese (home-made Bergkase for the purists; Fontina, Gruyère or Walliser will do for everybody else)
• Corn
• Cherry tomatoes
• Dill, black olives for garnish, your choice
• Freshly ground black pepper
• Extra virgin olive oil

Preparation:

1. Wash and dry the salad leaves.
2. Place several of the greens on each plate. Neatly arrange slices of smoked salmon and ham on top, draping one over the other in 3D.
3. Decorate with corn, cherry tomatoes and slices of cheese.
4. Grind a small amount of black pepper over the top, drizzle with olive oil and serve.