Ingredients
- 16 breadsticks
- 16 thin slices jamon
- 2 pears, peeled and quartered
- ½ cup walnuts, chopped
- 2 eschalots, diced finely
- ¼ bunch mint, sliced finely
- 2 Tbsp extra virgin olive oil
- 1 Tbsp red wine vinegar
- 2 Tbsp leatherwood honey
Instructions
1 Wrap the jamon around the breadsticks and arrange on plates. Barbecue the pear quarters on a hot grill until lightly blackened, then arrange o the jamon.
2 Combine the walnuts, eschalots, mint, olive oil, vinegar and honey and spoon over the pears.