This is the perfect light winter dish combining the classic combination of smoky, sweet and bitter elements!
The Rowse Runny Honey is what marries the whole dish together and is exactly what I love to eat for lunch on a cold winter’s day!
The ham hock gives a fantastic salty and smoky element, which works in perfect combination with the honey mustard glaze. The bitter chicory cuts through the richness with the earthy walnuts and zingy dressing. It really is the perfect dish!
Top tip: Tick off the items you've already got, so you can quickly see what's left to buy
- Step 1
To make the glaze for the ham hock, mix the Rowse Honey and the wholegrain mustard in a pan and warm over a low/medium heat.
- Step 2
Pour over the ham hock and warm in the oven for 10 min at 180c with the rosemary and garlic. Leave to cool before shredding (if you’re using pre-cooked and shredded ham, add to the glaze when warm).
Place the walnuts in a tray and toast under the grill until golden and peel off most of the outer skin. Peel the leaves from the chicory and place in a mixing bowl ready for dressing.
- Step 4
For the dressing, place the Dijon mustard in a mixing bowl and add in the vinegar, the Rowse honey and slowly add the rapeseed oil until emulsified. Season with salt and pepper. Use some of the dressing and mix in with the chicory and save the rest for plating.
- Step 5
To finish put some of the shredded ham hock on the bottom of the plate and begin to build the salad arranging the elements so all components are visible. Finish the dish with a sprinkle of the toasted walnuts, and drizzle the honey mustard vinaigrette over and around