Nectarines with Serrano Ham and Blue Cheese
A veritable symphony of all of our favourite things, fancy cured ham, cheese, the most delicious in-season fruit and a peppery honey agrodolce vinaigrette. This will be one of the most uniquely delicious and beautiful things you'll serve this summer.
Ingredients
- 4 nectarines ripe and fragrant but still firm :)
- extra-virgin olive oil your best
- Kosher salt
- 3 tbsp honey
- 2 tsp coarsely ground pepper
- 1 tbsp red wine or sherry vinegar
- 70 g Danish blue cheese, sliced into thin slabs See note for cheese substitutes
- 8-10 slices of serrano or Iberian jamon Sub with good Italian prosciutto
- flaky sea salt
- Fresh thyme or basil to garnish
Instructions
- Cut nectarines into large wedges or quarters and place in a medium bowl with a sprinkle of flaky salt and a drizzle of olive oil, Fold in gently with your hands and set aside. You want to keep the nectarine skin in tact.
- Heat honey in a small saucepan on low until loosened, about 1 minute. Add 2 tsp pepper and swirl about 15 seconds. Remove from heat and add vinegar and swirl to combine.
- Arrange nectarines, in a shallow, rimmed serving bowl or platter, skin side up. Add ham, weaving it among the nectarines. Lastly, tuck in the blue cheese here and there. Spoon over your honey-pepper vinaigrette overtop and sprinkle with a little flakey salt. Enjoy with a chilled glass of white wine, Cava or whatever you like ;)
Notes
If you're not a fan of blue cheese, I get you! I wasn't always a fan and even now, it has to be on the mild side to enjoy it. Here's what I would switch it up with: Feta because it's briney and a little funky, I'd also try fresh mozzarella or even burrata but since it's so milky, I'd plate it, whole, in the center of the salad and only break it up as it is being served to people.