Sweet Cherries and Jamón Iberico Salad
Two handfuls of salad mix of your choice, for example, radicchio, frisée.
Jamón Iberico – 10 slices, approximately 50 gr.
A big handful of big black juicy sweet cherries
Some dill, parsley, mint as you desire.
Sea salt and freshly ground pepper
1 tbsp. of balsamic vinegar
Freshly grated parmesan cheese
3 tbsp. of extra-virgin olive oil
I would call this salad as a “delicious torture”!
So let’s begin. Take out the pits of sweet cherries. I recommend you wear gloves otherwise your hands and nails will turn black from all the juices (lucky you who have the pitting machine for that!). Phew, the torture is behind. Put the pan over high heat. While it’s heating up, mix up the salad leaves, sweet cherries, some dill, parsley and anything your soul may desire of herbs. Pour some oil in the pan and fry the slices of jamón a couple of minutes on both sides until it becomes crispy.
Seasoning: mix 3 tbs. of extra-virgin olive oil, balsamic vinegar, salt and pepper. It may be slightly too acidic for the taste that is why I prefer to add a little bit of brown sugar but only for those ones who prefer it on the sweeter side. Pull out jamón and add the seasoning for 5 seconds in the pan to mix it with frying juices. Put jamón and the seasoning in the salad, mix fast. If desired, decorate with freshly grated parmesan cheese.
It tastes very summery and delicious, especially if it is cooked for the loved ones with affection.