For ➍320 g black trumpets
1 tbs butter
200 g endives, cut in rounds*
2 Granny Smith apples, seeded, peeled, cut in widges
apple peel, cut in long small ribbons
4 slices of good dry-cured ham (like Belgian Ganda or Italian Parma)
4 tbs apple (or cider) vinegar
1 tbs honey
6 tbs olive oil
80 g croutons
Get apples, endives and ham out of the refrigerator 1 h before serving.
Clean mushrooms. Cut apples and endives. Spread endives on a plate. Make a crown of apples and slightly heated croutons over it.
Heat butter add trumpets and bake for 3 m on low heat. Add pepper if wanted. Remove from pan and keep lukewarm.
Add vinegar, honey and olive oil to the cooking juices and heat.
Dribble glazing over the salad. Add trumpets. Tear ham in broad strips, slightly warm in heated pan off heat and add to the salad. Decorate with curled apple peels.
Serve with a glass of ruby wine.
