Heston's peach, Parma ham and gruyère salad recipe
Nothing too heavy; just fresh fruit, shaved gruyère and a scattering of Parma ham on a bed of leaves.
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Cooking tools:
- Potato peeler
- Whisk
- Mixing bowl
- Saucepan
- Stove
- Freezer
- Spoon
- Squeeze bottle
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Plate
Ingredients
- 125 ml balsamic vinegar
- 40 ml white wine vinegar
- 40 wholegrain mustard
- 120 ml grapeseed or groundnut oil
- 1/2 tsp ground cloves
- 2 ripe peaches, stoned and cut into wedges
- 100 g rocket
- 100 g chard
- 180 g Parma ham, roughly chopped
- 80 g gruyère, shaved with a potato peeler
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