Apple and speck salad
Ingredients (serves 4)
• 24 slices of speck (smoked and air-dried bacon from South Tyrol) • 4 Granny Smith • 50 g walnuts, chopped • 10 g parsley, finely chopped • olive oil • salt and pepper.
For the presentation
• 8 leaves of chicory (Belgian endive) • 50 g Parmesan cheese, fine shavings • parsley, finely chopped.
Lay the speck slices so that they just overlap, to a width of 10 cm. Then arrange more slices perpen-dicularly to form a rectangle 10 x 30 cm. Roll up the speck slices and set aside in a cool place.
Peel, core and thinly slice the apples. Marinate with walnuts, parsley, olive oil, salt and pepper.
Arrange the endive leaves on plates and cover with the apple salad. Cut the speck roll into slices and lay on top of the apple salad.
Garnish with Parmesan shavings and parsley, then serve.