Wash and drain the batavia lettuce; set aside.
Cook the eggs hard-boiled, cool, peel, and slice them.
Remove the rind from the Ibaïona ham and cut into strips (not too thin). Place the rind in a pan to render the fat, discard the rind, then sauté the ham strips in the fat.
Arrange the lettuce, sliced tomatoes, and eggs on plates or a serving platter.
Add the ham strips. Deglaze the pan with a splash of balsamic vinegar and pour the hot glaze over the ham.
Garnish with the 24 nasturtium flowers.
Note: Prepare a vinaigrette to dress the salad as needed.
Stir the softened butter in a bowl with a wooden spatula until frothy.
Finely chop 40 g nasturtium flowers and the chives; fold into the butter.
Spread onto aluminum foil or cling film, roll into a sausage shape, and chill for at least 2 hours.
Serve the salad with croutons topped with slices of nasturtium butter.
This versatile butter also pairs beautifully with steak, potatoes, or fish fillets.
