Avo & Ham Salad with Raisin Vinaigrette
15 ml wholegrain mustard
30 ml red wine vinegar
90 ml olive oil
15 ml brown sugar
salt and freshly-milled black pepper
125 ml Safari Seedless Raisins
1 x pillow bag of your favourite salad leaves
2 large, ripe avocados, cut into medium sliced
250 ml mung bean sprouts
150 g best-quality Gypsy ham, sliced into thin strips
6 whole spring onions, sliced into julienne strips
65 ml coarsely-chopped mint leaves
to garnish: whole mint sprigs
Make the raisin vinaigrette first. In a medium screw-top jar place the mustard, vinegar, oil and sugar and then screw the top on. Shake the jar until the mixture is thick and emulsified. Remove the top of the jar, season the vinaigrette to taste with salt and pepper, then add the raisins. Screw the top on again, shake a few times and then set aside for an hour or until the raisins are plump and juicy.
Now line a platter or individual salad dishes or bowls with the salad leaves. Sprinkle the avocado slices with lemon juice, arrange on top of the salad leaves and season to taste with salt and black pepper.
Arrange the bean sprouts and ham on top of the salad, tuck in the spring onions strips and sprinkle with the chopped mint. Drizzle with the vinaigrette, garnish with whole mint sprigs and serve.
Serves 4 – 6 depending on the course