Piquillo Pepper, Serrano Ham, and Artichoke Salad

Ingredients

• 1/2 cup(s) walnuts
• 2 cup(s) water
• 2 cup(s) sauvignon blanc
• 2 strips lemon zest
• 2 clove(s) garlic smashed
• 1 teaspoon(s) kosher salt
• 1 bay leaf
• 8 baby artichokes
• 2 tablespoon(s) sherry vinegar
• ground black pepper
• 4 ounce(s) baby spinach or arugula loosely packed
• 1 head(s) frisee chopped
• 5 large piquillo peppers cut into 1/2 wide strips
• 3 small spring onions thinly sliced
• 1/3 cup(s) extra virgin olive oil
• 2 ounce(s) serrano ham sliced and torn

Preparation

1. Preheat the over to 400. Spread the nuts out on a baking sheet and bake for 5 - 7 minutes, until slightly browned.


2. Combine the water, wine, lemon zest, 1 clove garlic, 1 t. salt, and bay leaf in a large saucepan. Cut the stems away from the artichokes. Cut off one-third of the tops, and remove the tough outer leaves to get to the pale yellow-green centers. Add to the saucepan, cover with a small plate to keep submerged and bring to a boil over high heat. Reduce the heat and cook on a low simmer for 15 minutes, until tender when pierced in the center with a knife. Remove from heat and let cool in liquid.


3. While the artichokes are cooling, combine the vinegar and the remaining clove of garlic in a small bowl. Add a pinch of salt and pepper. Let sit for 20 minutes.


4. Drain the artichokes and cut into quarters. Put in a large bowl and add the nuts, spinach, frisee, peppers, and spring onions. Remove the garlic from the vinegar mixture and discard. Whisk the olive oil into the vinegar mixture in a slow, steady stream. Pour over the salad and toss to coat evenly. Arrange the ham over the salad and serve.