Sunday salad

Inspired by a very classical French salad recipe, i.e. salade de chèvre chaud, famous in the 1980s, this is a version that, in a way, I like better as next to goat cheese crostini there are slices of ham and pieces of walnuts. And a bit of maple syrup in the sauce.

160 g lettuce leaves
a bit of parsley leaves
a bit of chopped chives
a small handful of basil leaves
2 small pears, peeled and cut into thin slices
25 g crushed walnuts
8 thin slices cured ham, such as Bayonne or Savoy

crostini:
16 slices of baguette
250 g goat cheese, 16 slides
cumin and rosemary

sauce:
2 tbsp walnut oil
1 tsp white wine vinegar
sea salt to taste
a bit of freshly ground black pepper
1/2 tsp maple syrup

In a bowl, mix the sauce ingredients and set aside.

Heat the oven, and while it heats up, place cheese slices on bread slices, topping with cumin and rosemary. Also, in a bowl, mix the first six ingredients.

Place crostini on a pan and next add half of the ham slices as it will give more crunchiness and texture to the salad. Place in the oven for 7-9 minutes.

In the meantime, add sauce to the lettuce mixture and mix. Arrange on plates, top with the rest of the ham. When crostini are ready, take them out, place two on each plate together with the cooked ham, dividing evenly. Serve right away.