One of my favourite combinations is fruit and charcuterie, and this recipe is one of my favourites for combining sweetness with saltyness, and smoothness with crunch. I found this delicious Jambon at the Brindisa shop in borough Market, where they kindly allow you to taste the ham before buying. Cherries and the mustard dressing make for the perfect pairing, and the creamy goats cheese adds a cool and creamy contrast to the crispy ham. Pretty on the plate, and perfect on the palate, I hope you enjoy this delicious salad as much as I do!
Fruity, salty, and delicious - this simple salad looks as delicious as it tastes.
Ingredients
- 10 pieces Pata Negra ham (any quality Jambon or prosciutto works if you can't get any)
- 10 Fresh black cherries, pitted and halved
- 30g Rinded goats cheese
- Mixed salad leaves
- Whole Grain Mustard
- Balsamic vinegar
- Extra virgin Olive oil
- White sugar
- Freshly ground black pepper
Instructions
- Cover a lined baking tray with pata negra and place into a 200 degree oven.
- Whilst your ham is crisping up, make a dressing by mixing the balsamic, sugar black pepper, mustard, and olive oil
- Dress the salad with half the dressing and divide into two plates or bowls
- Remove the ham from the oven and place the slices on some kitchen towel to absorb any excess oil
- Top the salad leaves with cherries, slivers of the goats cheese, and crumbled pata negra.
- Using a small spoon, drizzle the salads with the remaining dressing.
Notes
I love the taste and texture of Pata Negra, but if none is available, then prosciutto or pancetta work just as well. The cherries can be substituted with peaches, or any soft stone fruit.