Venison ham carpaccio

Ingredients for 2 servings:

• 120 g venison ham
• 2 figs, ripe
• 40 g cheese, e.g. grated cheese or Parmesan
• 2 tbsp truffle oil, alternatively walnut oil
• 2 tbsp balsamic vinegar (fig or plum balsam)
• 2 tbsp walnuts, chopped
• 1 tsp mustard
• salt and pepper
• Honey, maple syrup or sugar, optional
• Arugula or lamb’s lettuce, optional

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Autumnal appetizer

Roast the nuts and set aside. Thinly slice the ham using a food processor and arrange on two plates. Thinly slice the figs and arrange them decoratively on top, along with the shaved cheese. For color, scatter some arugula or lamb’s lettuce on the carpaccio. Mix the mustard, oil, and balsamic vinegar, season with salt and pepper, and spread over the carpaccio. Sprinkle the nuts on top. Serve with baguette. Tip: Alternatively, you can also use regular, high-quality balsamic vinegar. Depending on your sweetness, add a little honey or maple syrup. If the fruit balsamic is also rather acidic, add a little honey or sugar. If you like, you can also caramelize the walnuts. The carpaccio can also be prepared with other lean hams, preferably wild ham, or air-dried meats.