Summer is in full swing, and simple quick meals are de rigueur. Peaches are in full swing and this salad has a perfect balance of sweet, salty and peppery flavours. Last night we made this with the first bounty from our veggie patch- fresh baby rocket leaves.
Cooking is about having and being creative. It’s about following your nose, sometimes quite literally to see whether ingredients will work together. However there is also a place for precision in the kitchen and contrary to popular belief precision is not the enemy of creativity, nor does it take the emotion out of cooking.
Over Christmas we did a personality test exercise with my mum. Mark came out as a precise, so the statement above suits him perfectly! My mum on the other hand completely disagrees with this style of cooking and cannot follow a recipe at all- they are simple guides in her opinion.
40g white wine vinegar
40g Dijon or wholegrain mustard (we usually use organic Dijon)
120g grapeseed oil
1/2 teaspoon ground cloves
salt to season
Combine the vinegar and mustard in a bowl and whisk together, slowly add the oil while whisking, season with salt. The vinaigrette keeps in the fridge for several weeks.
Peach and Parma Ham Salad
25g balsamic glaze
180g prosciutto or parma ham
2 ripe peaches
sea salt and freshly ground black pepper
80g Gruyère or Maasdam cheese, shaved with a vegetable peeler
Toss the rocket leaves in the vinaigrette. Roll the prosciutto into tight coils and trim into 1 inch rolls. Slice the peaches into thin wedges, layer these onto the rocket leaves with prosciutto and cheese. Drizzle with balsamic glaze.