- 200 g of ham boar
- Walnuts and hazelnuts
- 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.