70g Black Forest ham, sliced into fine matchsticks
150g mixed salad leaves
3 tbsp extra virgin olive oil
1 clove garlic, finely diced
250g chestnut mushrooms, trimmed and thickly sliced
150g shiitake mushrooms, destalked, ripped into pieces
150g oyster mushrooms, trimmed, ripped into pieces
2 tbsp sherry vinegar
4 tbsp walnut oil
½ small shallot, finely diced
1 tbsp finely chopped parsley
1 tsp finely chopped thyme
Freshly ground pepper
Preheat the oven to 180°C/gas 4. Put the pine nuts on a baking tray and toast for 7 minutes or until just golden. Set aside. Leave the oven on.
Make the croutons. Peel and halve the garlic cloves. Put in a small frying pan with the olive oil. Set the pan over a low heat and gently simmer for 5 minutes. Remove and leave to infuse for 10 minutes. Strain the oil over the bread cubes and mix thoroughly. Season with salt and scatter on a baking sheet. Bake for 15 minutes until they are golden and dry. Set aside.
Make the vinaigrette by whisking together the vinegar, walnut oil, shallot and herbs. Season. Set aside.
Shortly before serving, put the toasted pine nuts, croutons, ham and salad leaves in a large bowl. Heat 3 tbsp olive oil in a large frying pan. Add the garlic, stir and after a few seconds, add the chestnut and shiitake mushrooms and fry briskly for a couple of minutes. Add the oyster mushrooms. Stir-fry for another 2 minutes or until the mushrooms look cooked then tip, piping hot, into the salad bowl. Re-whisk the dressing and pour over the hot mushrooms. Toss all the ingredients together and serve the salad immediately.