1 smoked or baked ham hock, or similar
1 bundle of English asparagus, trimmed
salad leaves of your choice
roasted seeds of your choice (pumpkin is nice)
Big Bear’s Honey & Mustard Dressing
bread to serve
Chop the ham into bite sized chunks. Boil the English asparagus until tender, drain and set aside.
Arrange salad leaves – radiccio is a good one to include, but any will do – throw over the ham hock chunks and asapragus, finish with roasted seeds and some ripe cherry tomatoes, then drizzle over some Big Bear’s Honey & Mustard Dressing.
Enjoy with a chunk of warm, fresh artisan bread. Yum yum!