8 slices of Jamon Serrano
4 Nectarines, firm, cored and cut in quarters
1 tablespoon olive oil
1 tablespoon brown sugar
salt to taste
Manchego cheese, cut into slices
INGREDIENTS FOR THE VINAGRETTE
2 tablespoons olive oil
1 tablespoon tarragon vinegar
1 tablespoon of honey
1/2 teaspoon Dijon mustard
1 teaspoon fresh tarragon, finely chopped
salt and pepper to taste
METHOD FOR THE VINAGRETTE
1- In a small bowl whisk all the ingredients together. It should be creamy.
1- Place the nectarine quarters in a bowl add the olive oil and brown sugar. Toss them together.
2- Heat a griddle pan on high heat and place the nectarines for 2 minutes on each side or until chargrilled. Allow to cool.
3- To serve, arrange 4 nectarine slices on serving dishes, spoon over the dressing.
4- Arrange the Jamon Serrano and Manchego cheese on top of the nectaries. Serve immediately.
- Make sure that your nectarines are firm, smooth and aromatic.
- Serve this salad with a glass of sweet Sherry to make a match made in heaven.