Poached cherries & goat’s cheese salad with Parma ham
Cooking Time
Serves
Preparation Time
Ingredients
Syke Gyngell’s light summer salad is beautiful served up with a glass of Manzanilla or Fino sherry.
For the salad:
150g cherries
80ml dry sherry such as Manzanilla or Fino
1 generous tablespoon of good quality honey
A handful of mixed leaves (Skye uses beet tops, white dandelion, basil, mint, chervil and rocket)
300g soft young goats curd
12 slices of Parma ham
1 red onion, peeled and cut into thick pinwheels
30 ml extra virgin olive oil
50 ml balsamic vinegar
1 tbsp of sugar
Sea-salt and freshly ground black pepper
80g hazelnuts, gently toasted and roughly chopped
1 tbsp finely chopped curly leaf parsley
For the dressing:
1 tsp Dijon mustard
3 tsp poaching liquid from the cherries
1 tsp lemon juice
50ml extra virgin olive oil
Instructions
Place the honey and sherry into a small saucepan and place over a gentle heat. Allow the honey to melt before turning off the heat and letting the liquid reduce slightly and thicken. Remove the pan from the heat and pour the liquid over the cherries.
To roast the onions
Place the pinwheels of onions in a baking tray, and pour over the balsamic vinegar and olive oil. Sprinkle over the sugar and season with a little salt and pepper. Place in a pre-heated oven (180 degrees) and roast for 25 minutes, turning once during the cooking time. Remove the tray from the oven and allow the onions to cool to room temperature.
To make the dressing
Place the mustard and cherry syrup in a bowl and add the lemon juice, a little salt and pepper, and stir to combine. Pour the oil in slowly, whisking as you do so, so that the vinaigrette has a homogenized, even quality about it. Set aside.
To assemble the salad
Place the salad leaves in a bowl and dress lightly with a couple of teaspoons of dressing. Toss lightly together with your fingertips, and then divide among four plates. Now simply layer your salad starting with a slice of Parma ham, a crumbling of goat’s cheese, a little red onion and a cherry or two. Continue in this vein until you have used up all your ingredients. Scatter each plate with the toasted, chopped hazelnuts, spoon over the rest of the vinaigrette and finally sprinkle over the parsley.
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