Ingredients
1 cup Dry white lima beans (habas) soaked overnight
1 tablespoon Dijon mustard
4 tablespoons Sherry vinegar
2 tablespoons Chopped fresh mint leaves
1/2 cup Extra-virgin olive oil
4 ounces Jamon Serrano or Jambon de Bayonne cut 1/16" julienne
3 cups Finely-shredded escarole
Salt to taste
Freshly-ground black pepper to taste
Description
Foodista
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