• 200 g of ham boar
  • Walnuts and hazelnuts
  • Dandelions
  • Chive
  • Oak leaf, treviso radish, lettuce


  • Rinse and clean the lettuces.
  • Blanch the chives.
  • Cut the slices of ham in two, lengthwise.
  • Crush the nuts and the hazelnuts.
  • Roughly cut the dandelions ('ciseler' in French)
  • Mix the nuts, the dandelion, the Ardennes Onion Confit and the lettuce mixture.
  • Put the filling onto the ham slices and tie them up with the chives.