Black Forest Ham with Sour Cherries and Blackberry Vinaigrette from Salmagundi by Sally Butcher

Name: Black Forest Ham with Sour Cherries and Blackberry Vinaigrette from Salmagundi by Sally Butcher
Ingredients: 4 tbsp pumpkin seed oil (or extra-virgin olive oil); 1 sprig of fresh thyme; 50 g/1¾ oz. scant ½ cup blackberries (foraged always taste better); 15 slices proper Black Forest ham (you could substitute Parma/prosciutto or Serrano); 4–5 juniper berries; 3 medium cooked beetroot, halved and thinly sliced into half moons; 2 tbsp orange juice; salt, freshly ground black pepper and sugar; 2 carrots, peeled, halved lengthways and thinly sliced; 150 g/5½ oz.mixed green salad leaves (heavy on the rocket/arugula); 1 small red onion, finely sliced; ½ cucumber, halved lengthways and thinly sliced into half moons; 100 g/3 ½ oz.pitted, dried sour cherries*; 75 g/2¾ oz/⅔ cup pumpkin seed kernels; 1 tbsp balsamic vinegar

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A ham-related fact with which to dazzle your lunchtime guests: in Black Forest speak, this ham is known as Schwarzwälder Schinken, which I am sure you will agree sounds a lot more appetising than...

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Ingredients

4 tbsp pumpkin seed oil (or extra-virgin olive oil)
1 sprig of fresh thyme
50 g/1¾ oz. scant ½ cup blackberries (foraged always taste better)
15 slices proper Black Forest ham (you could substitute Parma/prosciutto or Serrano)
4–5 juniper berries
3 medium cooked beetroot, halved and thinly sliced into half moons
2 tbsp orange juice
salt, freshly ground black pepper and sugar
2 carrots, peeled, halved lengthways and thinly sliced
150 g/5½ oz.mixed green salad leaves (heavy on the rocket/arugula)
1 small red onion, finely sliced
½ cucumber, halved lengthways and thinly sliced into half moons
100 g/3 ½ oz.pitted, dried sour cherries*
75 g/2¾ oz/⅔ cup pumpkin seed kernels
1 tbsp balsamic vinegar