Grilled Apricot and Serrano Ham Salad
Grilled apricot, Serrano ham, mint, smoked almond and elderflower salad
8 ripe apricots
1 tablespoon oil
8 slices Serrano ( or Parma) ham
150g crumbled feta cheese
8 leaves fresh mint
4 smoked almonds ( or regular almond)
4 tablespoons elderflower dressing ( recipe below)
Heat a ridged pan until smoking hot. Cut the apricots in half, remove stone and cut into quarters. Toss in the oil and then place on hot pan. Cook to mark the apricots and then turn to other side.Arrange on a platter.
Cook the ham for 30 seconds each side and rip apart. Arrange around the apricots. Crumble over the feta. Scatter over the mint and dress with 4 tablespoons of the dressing.
Finely grate the almond over the top and serve.
Elderflower Dressing
Elderflower vinegar
100ml cider vinegar
2 heads elderflower
Wash the elderflowers, pat dry with kitchen paper and pick off the flowers into a bowl. Pour over the elderflower and leave to infuse for 2 hours. Place in a clean jam jar and seal. Will keep for a month.
2 tablespoons elderflower vinegar
2 teaspoons honey
75ml olive oil or local rapeseed oil
Whisk the vinegar, honey and oil together.
