Salad OF Iberian HAM With Grilled Peaches, Hazelnuts And Goats’ Cheese Dressing
- 10m Prep Time
- 4m 0sCook Time
- 14m Ready In
A summer salad featuring Iberian ham, grilled peaches, toasted hazelnuts, and a creamy goat cheese dressing.
Ingredients
- 30 g hazelnuts peeled
- 3 fresh peaches pitted and cut into large wedges
- olive oil for brushing
- 12 good-quality Iberian ham
- 150 g mixed salad leaves
- 200 g goats' cheese crumbled, to serve
- sea salt
- freshly ground black pepper
- 100 g soft goats' cheese
- 4.93 ml sherry vinegar
- 59.1 ml single (light) cream
- 73.9 ml olive oil
- 4.93 ml Dijon mustard
Nutrition (per serving, estimated)
Estimated based off 6 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 53.2 mg
- Iron: 1.29 mg
- Magnesium: 27.6 mg
- Phosphorus: 110 mg
- Potassium: 285 mg
- Zinc: 0.62 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 12 good-quality Iberian ham
- 150 g mixed salad leaves
- sea salt
- freshly ground black pepper
- 100 g soft goats' cheese
- 4.93 ml sherry vinegar
- 59.1 ml single (light) cream
- 73.9 ml olive oil
- 4.93 ml Dijon mustard
Prepare
- Peel 30 g hazelnuts
- 3 fresh peaches, pitted and cut into large wedges
- olive oil, for brushing
- 200 g goats' cheese, crumbled, to serve
Let's Cook
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Step 1.
Preheat the oven to 200°C/400°F/gas mark 6.
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Step 2.
Make the goats' cheese dressing: place 100g soft goats' cheese, 1 tsp sherry vinegar, 4 tbsp single cream, 5 tbsp olive oil, 1 tsp Dijon mustard, and salt and pepper in a food processor and blend until smooth. Set aside.
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Step 3.
Place 30g hazelnuts on a lipped baking sheet and toast in the hot oven for about 2 minutes until golden. Watch carefully to avoid burning. Remove and set aside.
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Step 4.
Brush 3 fresh peaches, pitted and cut into large wedges, with a little olive oil. Heat a heavy griddle pan over high heat and grill the peach wedges for 30 seconds per side, until grill marks appear but the peaches remain warm and firm. Remove from the pan and set aside.
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Step 5.
Arrange 12 slices of Iberian ham on 4 serving plates. Top with the grilled peaches and 150g mixed salad leaves. Scatter with the toasted hazelnuts and 200g crumbled goats' cheese. Drizzle with the goats' cheese dressing and serve immediately.