Shaved Ham Salad With Pickled Fennel, Spelt, Spring Vegetables And Smoked Lard Vinaigrette

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   1. For the Ham: Sous vide in equilibrium brine and fish sauce at 85u00b0C for 12-16 hours. When finished strain and reserve cooking liquid, chill, smoke and freeze ham. Then shave thinly on a meat slicer

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   2. For the Pickled Fennel: Combine all ingredients except fennel and bring to boil. Pour over fennel, vacuum-seal and boil in bag until tender

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   3. For the Spelt: Soak overnight in water, then cook with water, veal stock and salt to taste

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   4. For the Spring Vegetables: Cook vegetables in Beurre Monte

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   5. For the Smoked Lard Vinaigrette: In a pot, add fat and water. Cook with garlic, onion, shallots and fresh thyme until it renders. Once rendered, strain, smoke and mix with vinegar, garlic and lemon juice, salt to taste

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   6. To serve: Combine Pickled Fennel, Spelt, and Spring Vegetables and toss with Smoked Lard Vinaigrette until coated; add to bottom of bowl. Top with Shaved Ham and Garnish. Drizzle with additional vinaigrette if desired

* Per serving · 4 servings · Values may vary.