Tripel Lefort - English - Mango carpaccio with raw ham and kohlrabi salad

INGREDIENTS

• 180 g San Daniel ham (fresh market)
• 1 kohlrabi
• 1 bunch of watercress
• 1 mango
• 100 g blueberries
• 3 tbsp olive oil
• 1 tbsp raspberry vinegar
• black pepper (mill)
• Coarse sea salt

PREPARATION

For 4 people

1. Peel the mango and cut into fine slices.
2. Peel the kohlrabi and cut with a peeler into long, wide strands.
3. Pick the leaves from the watercress.
4. Mix the olive oil with the raspberry vinegar and season with black pepper and coarse sea salt.
5. Divide the mango slices among the plates.
6. Mix the vinaigrette among the kohlrabi strands and watercress. Place the salad in the center of each plate.
7. Arrange the slices of ham around the salad. Top with the blueberries.

Serve together with a fresh Tripel LeFort!