Pear, Serrano Ham & Walnut Salad
Serrano ham and fruit make a very happy pairing, and pears are a lovely change from melon when the weather turns cooler. Add peppery rocket and a few toasted walnuts and you have a salad with plenty going on, without a long list of ingredients. Dress the leaves lightly and add the ham at the end, keeping those delicate slices loose rather than burying them.
Serves: 2 as a light lunch or 4 as a starter
Prep: 15 minutes
Cook: 3 minutes
Ingredients
- 1 x 100g pack Serrano Ham Reserva
- 2 ripe but firm pears
- 70g rocket (arugula), washed and dried
- 25g walnut pieces
- 1½ tablespoons extra virgin olive oil
- 2 teaspoons sherry vinegar
- 1 teaspoon lemon juice
- Black pepper, to taste
- Salt, only if needed
Method
- Toast the walnuts in a dry frying pan over a medium-low heat for 2–3 minutes, tossing often, until fragrant. Tip onto a plate and let them cool.
- Whisk the olive oil and sherry vinegar together in a large bowl with a little black pepper.
- Quarter and core the pears, then cut into thin wedges. Toss with the lemon juice to slow browning.
- Add the rocket and pear to the dressing and toss gently. Spread over a platter or divide between plates.
- Separate the Serrano slices, tearing large ones into smaller pieces if needed, and tuck them loosely amongst the leaves and pear. Scatter over the cooled walnuts. Taste before adding salt, as the ham brings plenty of its own. Serve immediately.
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