Nectarine, Parma Ham and Rocket Salad with a Pomegranate Molasses Dressing
Ingredients
- 6 ripe but firm nectarines, each cut into 8 or 6
- slices (depending on size)
- 200 gr. (7 oz.) approx, rocket leaves
- 8-12 slices Italian Parma or Spanish Serrano ham
- Handful skinned hazelnuts
- Finely shredded zest and juice of 1 lime
- 1 tsp. honey
- 2 tbsp. pomegranate molasses
- 3 tbsp. olive oil
- Sea Salt
- Freshly ground black pepper
- The fruit can be marinated up to 1½ hrs, in advance, then the salad assembled in seconds just before you are ready to eat
Method
In a dry frying pan gently toast the hazelnuts until browned. Cool slightly, then roughly chop with a knife. Leave to one side until you are ready to serve.
Make the dressing by mixing all of the ingredients together thoroughly, adding enough salt and pepper to give a savoury edge.
Put the sliced nectarines into a bowl and pour over the dressing. Mix round gently, cover and place in the fridge to marinate until you are ready to serve.
Place the rocket leaves onto a large platter, then scatter over the marinated nectarine slices with the dressing. Arrange the slices of Parma ham throughout, tucking some underneath the leaves.
Sprinkle over the toasted hazelnuts and serve immediately.
Variation: Add a few halved grapes and also try a different fruit, e.g. mango or carrot strips and orange segments.
