Big Bear’s Ham Hock and Asparagus Salad

Take a delicious smoked or baked ham hock or similar and chop into bite sized chunks.  Boil some trimmed 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 and enjoy with a chunk of warm fresh artisan bread.  Yum yum!