ingredients

8 slices of Bayonne Aosta Selection Ham
60g of roquefort cheese
60g of mascarpone
3 tablespoons fresh cream
15g of blond grapes
6 walnut kernels
1 endive
½ apple
¼ lemon
12 sprigs of chives
Olive oil
Salt and pepper

Steps

Raw ham chaumonnières

Cut endive in four and cut into 1cm pieces. Cut the apple into cubes. Mix with 30g crumbled roquefort, lemon juice, a drizzle of olive oil, raisins and walnuts cut into pieces.

Mix the mascarpone, the crème fraîche and the rest of Roquefort, pepper. Add 4 sprigs chives chopped.

Arrange Bayonne Aosta ham slices, two by two, crosswise on the work surface. Garnish the center of a spoonful of filling and coat with cream and mascarpone mixture. Close the pouch by folding the slices of ham, then tie with 2 sprigs of chives.

Serve chilled with the rest of endive salad.