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This salad gets its edge from the combination of peach,
cloves and Gruyère, which have an amazing affinity due
to compounds they have in common. The peaches must
be perfectly ripe, so this is a salad for summer, when the
fruit are at their best. The ham adds flavour and texture.
For the vinaigrette
Mustard vinaigrette (p.119)
½ tsp Ground cloves
For the peach salad
25g Balsamic vinegar
180g Parma ham slices
2 Ripe peaches
200g Rocket leaves
Sea salt and black pepper
80g Gruyère cheese, shaved with
a vegetable peeler
Combine the vinaigrette with the ground cloves.
For the peach salad, pour the balsamic vinegar into
a small saucepan and bring to the boil over a medium
heat. Let the liquid reduce to a syrup consistency
(approximately 10 minutes), and remove from the heat.
Allow to cool.
While the vinegar is reducing, place the slices of ham in
the freezer for about 10 minutes. This will make them
easier to cut. Chop the slices roughly.
Halve the peaches, remove the stones and slice the flesh
into thin wedges.
When ready to serve, toss the rocket leaves in the
vinaigrette and season with salt and freshly ground
pepper. Add the peach slices, the Parma ham and
Gruyère shavings and, using a spoon or squeezy bottle,
drizzle the reduced balsamic over the top of the salad.
Published on Friday, May 17, 2013 in News Stories.