Arugula salad

with Serrano ham, honey roasted carrots and Lupini.


  • 30 ml (2 tbsp.) Lemon juice ‘Quicklemon’
  • 60 ml (4 tbsp.) 'Venta Del Baron' olive oil
  • 1 garlic clove finely chopped
  • 15 ml (1 tbsp.) Chopped fresh basil
  • 15 ml (1 tbsp.) Olive oil ‘Mueloliva’
  • 12 small colored carrots, peeled, in half
  • 10 mL (2 tsp.) ‘Bee Primo’ rosemary blossom honey
  • 1/2 cup (125 ml) 'Saladitos' lupini
  • About 8 slices of Serrano ham
  • Oven temperature- 180/350


  • In a bowl, mix all the dressing ingredients
  • In an ovenproof skillet over medium heat, brown the carrots and rosemary sprig in olive oil for 3-4 minutes with stirring. Add honey, stir and cook in the middle of the oven for 12 minutes. Reserve and chill.
  • On a work surface and with your fingers, pinch the lupinis to remove their shells. Reserve.
  • Garnish plates with arugula, ham, glazed carrots and lupini. Drizzle with vinaigrette and serve.

See What

Products We Carry


Extra virgin olive oil
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Lupini beans
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Bee Primo

Rosemary blossom honey
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Lemon juice
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Venta Del Baron
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