Serrano Ham and Peach Salad
The ham on the left side in the second photo looks like an ear. :)
Recipe and plating by Adam Ross.
100g hazelnut oil
40g apple cinder vinegar
splash of sherry vinegar
Slightly heat all ingredients to approx. 140F. At this stage, blend, season and cool down over ice. Before using, whisk to re-emulsify the dressing.
serrano ham, thinly sliced
Slice peaches in half and remove pit. Grill until nicely charred. Cut into wedges. Brush bread with olive oil and then grill until crisp. Toss peaches in the hazelnut vinaigrette then arrange on plate. Make curls of the serrano ham and add to plate. Finish with the chicory mix and bread.
recipe by Adam Ross