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10 minutes
1 person
Rating
Ingredients
- Pine nuts
- Red leaf lettuce
- Mustard-dill dressing
![](https://zandvliet.com/sites/default/files/styles/xlarge_rectangle/public/field/image/carpaccio-van-beenham.jpg?itok=5x9ih5Wg)
Cut the grilled ham off the bone into thin slices about 3 mm thick. Arrange slices into a fan shape on a bed of red leaf lettuce and garnish with mustard-dill dressing. Sprinkle the pine nuts on top as a finishing touch.