Easy Appetizer | Jamón Reserva and Dried Fruit Salad

Ingredients

• ¼ pound Jamón Ibérico de Belotta
• 1 Tbsp Jordan Extra Virgin Olive Oil
• 1 fresh Adriatic fig
• 6 sprigs tarragon
• ¼ cup dried apricots
• ¼ cup dried figs
• ¼ cup dried California prunes
• 2 Tbsp pine nuts
• 2 Tbsp Jordan Extra Virgin Olive Oil
• 1 Tbsp aged semi-dry Sherry vinegar
• 1 Tbsp roasted walnut oil
• 1 Tbsp grey shallot
• 1 tsp French thyme
• 1 tsp fennel seed
• freshly ground black pepper and Maldon salt to taste