Parma ham with pear and nectarine

A type of prosciutto, Parma ham is dry-cured rather than cooked, which helps to cultivate its nutty flavour. It is served here with sweet fruits and bitter chicory, creating a salad full of the tastes of Italy.

Serves 4    Prep 15 mins

Ingredients

2–3 heads chicory, leaves separated and rinsed

3 sweet, ripe pears

3 sweet, ripe nectarines

12 slices Parma ham

handful of almonds (skins on)

salt and freshly ground black pepper

crusty bread, to serve

For the dressing

90ml (3fl oz) extra virgin olive oil

2 tbsp apple juice

1 tbsp good-quality balsamic vinegar

Method

1 First, make the dressing. Put the oil, apple juice, and balsamic vinegar in a jug or small bowl, and whisk together. Season well with salt and black pepper. Arrange the chicory leaves in a single layer on a large serving platter, and drizzle over a little of the dressing.

2 Core and slice the pears, and halve, stone, and slice the nectarines. Arrange over the chicory leaves with the Parma ham, and toss together gently. Scatter over the almonds, then drizzle with a little more dressing. Season again, then serve immediately with some fresh crusty bread.

Nutrition per serving
Energy	337kcals/1339kJ
Carbohydrate	24g
of which sugar	23g
Fat	21g
of which saturates	4g
Salt	1.5g
Fibre	5.5g

On the go

Pack a slice of fresh bread in a separate container, and use it to mop up the leftover dressing after you’ve eaten.