Jamón and Nectarines With Blue Cheese

What’s a cheese plate but a salad you haven’t tossed yet? Here fancy ham, funky cheese, and juicy seasonal fruit become a side dish even greater than the sum of its parts thanks to the addition of a black-pepper-spiked agrodolce drizzle. Seek out Danish blue cheese specifically to cut into thin slabs—it’s milder in flavor and holds its shape better when sliced than other varieties.

Ingredients

6 servings

4

medium nectarines (about 1 lb.), cut into thick wedges
Extra-virgin olive oil (for drizzling)
Kosher salt

3

Tbsp. honey

2

tsp. coarsely ground pepper

1

Tbsp. sherry vinegar or red wine vinegar

1

2.5 oz. wedge Danish blue cheese, sliced into thin slabs

2

oz. sliced jamón Serrano or Iberian ham
Flaky sea salt

Preparation

  1. Step 1

    Place 4 medium nectarines (about 1 lb.), cut into thick wedges, in a medium bowl; drizzle with extra-virgin olive oil and season with kosher salt. Toss to combine; set aside.

    Step 2

    Heat 3 Tbsp. honey in a small saucepan over medium until loosened, about 1 minute. Add 2 tsp. coarsely ground pepper and swirl until fragrant, about 15 seconds. Add 1 Tbsp. sherry vinegar or red wine vinegar and swirl to combine; remove from heat.

    Step 3

    Arrange 2.5 oz. wedge Danish blue cheese, sliced into thin slabs, 2 oz. sliced jamón Serrano or Iberian ham, and reserved nectarines on a platter. Spoon pepper honey over; sprinkle with flaky sea salt.

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