Mango Carpaccio and Parma ham with pink peppercorn dressing

(For 4 portions)

• 2 punnets Adji Cress
• 2 medium mangos (slightly unripe)
• 2 slices Parma ham
• 6 tbsp extra virgin olive oil
• 2 tbsp balsamic vinegar
• 2 pinches pink peppercorn

Parma ham tubes:

• Wrap a small rolling pin with baking paper.
• Brush with oil and roll the slices of ham around the rolling pin.
• Cook in an oven at 220℃ for 10 minutes, let cool down and remove from the tubes.
• Reserve until use.

Mango and dressing:

• Peel and make some fine slices of mango with a mandolin.
• Lay the slices on the plate, fold a few of them to create some volume if you wish.
• For the dressing, using a whisk, make an emulsion with one punnet of freshly cut Adji Cress, vinegar, olive oil and pink peppercorn.

To dress the plate:

• Place the cooked “tube “of Parma ham in the centre of the plate, on top of the sliced mango.
• Add the dressing all around and finish with the freshly cut Adji Cress from the remaining punnet.
• Serve.

Recipe: Franck Pontais