Summary

Ingredients

• 300 g porcini mushrooms, fresh
• 200 g raw ham (Iberian ham), preferably Jamon de Bellota
• 1 onion (s), white
• 150 g lamb`s lettuce

For the dressing:

• 2 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon port or Pedro Ximenez, sweet
• 1 tablespoon maple syrup or honey
• 30 g pine nuts

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Instructions

1. We start with the sauce: In a glass we mix olive oil, balsamic vinegar, port wine and the maple syrup or honey, then a little less of it.
2. Now the pine nuts are fried in a little olive oil. Set aside the pine nuts and the
3. Fry the finely diced onions in the same oil until they are no longer translucent but have already turned brown. Remove the onions from the pan and mix with the prepared sauce, then season with salt and pepper.
4. At the same time, add the porcini mushrooms cut into 1 - 2 mm thick slices, preferably small young ones, to the pan. You can now add a little butter, depending on your taste. While the porcini mushrooms are slowly browning, arrange the lamb`s lettuce on 4 plates and spread the ham, small slices about 3 cm x 3 cm on top. Now distribute the fried porcini mushrooms on top, pour the sauce over it and sprinkle the pine nuts on top.
5. A round red wine goes well with it, preferably Ribera del Duero, e.g. Pago de Capellanes from Spain.