Fresh Vegetable Parillada with Raw Ham and Roquefort Cream
- 300 g button mushrooms
- 1 zucchini
- 2 slices raw ham
- 80 g Roquefort
- 10 cl thick cream
- 60 g pine nuts
- 15 pitted black olives
- Tarragon
- Juice of 1 lemon
- Salt, ground pepper
- Rinse the mushrooms and remove the earthy stems. Slice them and lightly season with lemon juice, salt, and pepper.
- Wash the zucchini, dry it, and cut into slices, keeping the skin. Salt lightly.
- Toast the pine nuts for a few minutes in a dry pan until golden.
- Mix the Roquefort cheese with the thick cream and a pinch of pepper (no salt needed).
- In a salad bowl, combine the mushrooms and zucchini. Add sliced black olives and raw ham cut into strips. Toss everything with the Roquefort cream sauce, then sprinkle with toasted pine nuts.
- Garnish with fresh tarragon leaves.
- Serve chilled for a refreshing appetizer.
