Lemony Orzo

Steps:

Crispy Jamón Ibérico

1. Preheat the oven to 350°F (180°C). 
2. Arrange the jamón slices in a single layer on a parchment-lined baking sheet. 
3. Bake for 12 minutes, until deeply golden and crisp. 
4. Transfer to a plate to cool; the jamón will continue to crisp as it cools.

Orzo Salad

1. Bring a pot of well-salted water to a boil. Cook the orzo according to package instructions. Drain and rinse under cold water to cool completely.
2. In a large bowl, whisk together lemon juice, lemon zest, lemon-fused olive oil, honey, salt, and pepper. Then add the diced shallots.
3. Once mixed, combine the cooled orzo, arugula, olives, feta, and dill. Toss gently to coat.
4. Crumble the crispy jamón over the top just before serving. Serve chilled or at room temperature.