Serves 4 to 6 as a starter course
September in California is typically bursting at the seams with sweet melons, late-season figs, and an array of herbs, vine tomatoes, and wild greens. What better than to combine them in a gorgeous composed salad? Oloroso sherry is the surprise ingredient in the dressing, enhancing the finished dish. In a pinch, use fine-quality sherry wine vinegar instead—though a little less of it—and a pinch of sugar.
- 1 ripe heirloom melon
- About 1/3 pound thinly sliced prosciutto
- 8 to 12 ripe figs (about 1 basket), halved
- Handful of wild or young arugula leaves
- Opal basil leaves
- Spearmint leaves
- Handful of almonds, lightly toasted and sliced
- 1/2 cup vine-ripened cherry tomatoes
- About 1/4 cup oloroso sherry
- Extra virgin olive oil
- Coarse sea salt and freshly ground black pepper
Peel, seed, and thinly slice the melon (use only half if it is substantial), then arrange the slices on a large platter. Drape the prosciutto over the top and scatter with the figs, arugula, and a few leaves each of basil and spearmint, torn or slivered if they are large. Sprinkle with the almonds and a few tomatoes. Warm the sherry in a small pan over low heat for just a minute. Transfer to a small bowl, and then swirl in olive oil to taste. Drizzle over the salad. Season with sea salt and freshly ground black pepper.
Plum Gorgeous: Recipes and Memories from the Orchard
- by Romney Steele
- Andrews McMeel Publishing 2011
- Hardcover; $25.00
- ISBN-10: 1449402402
- ISBN-13: 9781449402402
- Reprinted by permission.
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This page created September 2011