Jamón Ibérico rolls with Arugula and Pine Nuts

Ingredients

• 7 oz of arugula
• 5 oz of Jamón Ibérico de Bellota (2 Ibérico Club packages)
• Pine nuts
• 3 oz of Parmesan cheese
• Modena Vinegar
• Soy sauce
• Extra Virgin Olive Oil
• Sea Salt
• Pepper

How to prepare

1. Begin by placing some arugula over a slice of Jamón Ibérico de Bellota, followed by parmesan cheese and roll it to so that everything stays inside the slice of “Pata Negra” (Jamón Ibérico de Bellota)
2. Repeat the previous step until you have as many rolls as you like ready.
3. Once you have the rolls ready add dressing over the top and pine nuts.
4. For the pine nuts, lightly toast the pine nuts in a heated pan without oil. Once lightly toasted, place aside and let them it cool.
5. For the dressing, mix in a bowl 2 tablespoons of Modena vinegar, 1 tablespoon of soy sauce and 6 tablespoons of extra virgin olive oil. Add the dressing to the arugula.