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Parma Ham with Pear, Nectarine, and Endive


Use red chicory instead of the white – it adds an amazing colour to the salad – or perhaps use a combination of the two.

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  1. 1

    First, make the dressing. Put the oil, apple juice, and balsamic vinegar in a jug or small bowl, and whisk together. Season well with salt and black pepper. Arrange the chicory leaves in a single layer on a large serving platter, and drizzle over a little of the dressing.

  2. 2

    Core and slice the pears, and halve, stone, and slice the nectarines. Arrange over the chicory leaves with the Parma ham, and toss together gently. Scatter over the almonds, then drizzle with a little more dressing. Season again, if you wish. Serve immediately with some fresh crusty bread.


  • 2 heads chicory, leaves separated and rinsed
  • 3 ripe pears
  • 3 ripe nectarines
  • 12 slices Parma ham
  • 1 handful almonds
  • 90ml extra virgin olive oil
  • 2 tbsp apple juice
  • 1 tbsp balsamic vinegar

Serves 4

Total time required Total time:

  • Preparation time:

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Recipe published with permission from © Dorling Kindersley Limited. Cook Express 2009.


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