Recipes

For the cookies

4 sprigs of thyme

100 g flour

1 egg

75 g cold butter in cubes

salt

Also

200 g mixed wild herb salad

4 radishes

1 yellow courgette

4 fresh goat's cheeses, 120 g each

4 tbsp olive oil + 4 tsp for drizzling

salt, pepper

2 tbsp balsamic vinegar

1 tbsp maple syrup

1 tsp mustard

4 thin slices of Black Forest ham

For the cookies, knead the flour, egg, cold butter and thyme leaves into a shortcrust pastry. Shape the dough into a roll, wrap in cling film and refrigerate for approx. 2 hours.

Preheat the oven to 180° C. Cut the dough roll crosswise into approx. 5 mm thin slices and place the cookies on a baking tray lined with baking paper. Bake for approx. 15 mins. Remove and leave to cool on a wire rack.

Clean, wash and spin dry the lettuce. Cut the radishes and courgette into very thin slices and mix with the rest of the salad. For the dressing, mix the olive oil, balsamic vinegar, maple syrup and mustard, season with salt and pepper and mix with the salad. Divide between four plates, place a fresh goat's cheese in the middle of each and drizzle with a little olive oil. Arrange the Black Forest ham and thyme cookies on top.

© Protective Association of Black Forest Ham Producers