Spanish Kale Salad

• 4 c packed chopped curly leaf kale
• 3 tbsp olive oil
• 3 tbsp sherry vinegar
• ¼ tsp kosher salt
• ¼ tsp freshly ground black pepper
• 1 small shallot, thinly sliced
• 4 oz Manchego cheese (about ½ block), cut into ¼ -inch cubes
• ¼ c chopped roasted Marcona almonds
• ¼ c drained sliced green olives
• 8 thin slices Campofrío® Selección Jamón Serrano, roughly chopped
• 4 cold hard-cooked eggs, peeled and sliced crosswise

In a large bowl, toss kale, oil, vinegar, salt and pepper. Let stand for 15 minutes. Add shallot, cheese, almonds and olives. Toss. Serve salad topped with jamón serrano and eggs.