After eating Serrano ham for nearly five days straight while I was in Spain, I was going through some serious withdrawal when I got back to San Francisco. GGD has been into Serrano for the past month, so she understands where I am coming from. If only I was able to bring some back from Spain, where it is so cheap and beautiful, but alas… customs are a bitch.
In taking advantage of the summer season and mixing in my craving for some delicious Serrano ham, I put together a beautiful and simple summer salad last night:
Corn and Peach Salad with Serrano (serves 2)
- 2 TB good quality EVOO
- 1 TB dry Sherry
- juice of 1/2 lemon
- 2 tsp dijon mustard
- salt and freshly cracked pepper
- 2 cups baby arugula, rinsed
- 2 TB sunflower seeds
- 1 yellow peach, sliced thinly
- kernels from 1 ear of corn, boiled or grilled
- 1/4 lb Serrano ham, sliced thinly and torn into smaller pieces
- 1/2 red onion, sliced thinly (optional)
- 4 mint leaves, minced
To make the dressing, combine the first five ingredients and whisk until blended.
If boiling your corn, bring a large pot of water to a boil and cook for three minutes. Remove and let cool before slicing off kernels. If grilling, heat a large grill pan and spray the corn lightly with olive oil. Grill for about 6 minutes or until desired char, rotating to cover all sides. Let cool and remove kernels.
In a salad bowl, add the arugula and sunflower seeds and toss with dressing. Add the peaches, corn, Serrano, mint and onion and toss to combine then serve!
I enjoyed my salad with a glass of Mulderbosch Rose (my favorite, and on sale at Falletti Foods for $8.99 this week!). I would recommend enjoying this salad with a dark Rosada of Sangiovese or a Grenache blend, or you could also opt for a tart Spanish wine such as a Verdejo or Albarino. There is enough sweetness in the salad, so you want to pair it with a wine that has more acidity with just a touch of fruit. And if Serrano is too expensive for your budget, Prosciutto makes for a nice substitution. Enjoy!