Jamon with breadsticks and pears

by Ed Halmagyi

Ingredients

  • 16 breadsticks
  • 16 thin slices jamon
  • 2 pears, peeled and quartered
  • ½ cup walnuts, chopped
  • 2 eschalots, diced finely
  • ¼ bunch mint, sliced finely
  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp red wine vinegar
  • 2 Tbsp leatherwood honey

Instructions

1 Wrap the jamon around the breadsticks and arrange on plates. Barbecue the pear quarters on a hot grill until lightly blackened, then arrange o the jamon.
2 Combine the walnuts, eschalots, mint, olive oil, vinegar and honey and spoon over the pears.