Ingredients
- 400 gram Ham
- 100 gram Champignons
- 300 gram Tangerine
- 100 gram Brussels sprouts
- 1 tablespoon Vinegar
- 1 tablespoon Vegetable oil
- 1 teaspoon Mustard
- 1/2 teaspoons Curry
- Salt (to taste)
- Allspice (ground, to taste)
- 1 tablespoon Sesame
Instructions
- Boil the Brussels sprouts in salted water, cool. Boil the mushrooms slightly too.
- Cut the ham into thin slices.
- Cut the Brussels sprouts and mushrooms into 4 pieces.
- Peel the tangerine, add half to the salad, and prepare the dressing from the second half. To do this, chop the tangerines into a puree, I used a blender. Add curry, salt, pepper, mustard, vinegar, vegetable oil. Mix everything together.
- Mix all the salad ingredients, add the dressing, straining it through a sieve from excess pulp. Mix well and refrigerate for a few hours to infuse.
- When serving, sprinkle with toasted sesame seeds.