Summer Fruit with Jamon Serrano, Seal Bay Triple Cream, Dandelion, and Saba

By akselden

Ingredients

• 1 ripe nectarine
• 1 ripe peach
• 2 ripe plums
• 1 small ripe Charentais melon or any sweet, golden melon; seeds and peel removed
• 12 fresh figs, halved
• 1 cup Persian mulberries or other blackberries
• 12 thin slices jam6n serrano (available at specialty food stores)
• 4 ounces small dandelion greens
• 6-8 ounces King Island Seal Bay Triple Cream cheese (available at artisanal cheese stores), cut into 6 slices
• 2/3 cup Marcona almonds (available at specialty food stores)
• 3 tablespoons saba (available online at
• surfasonline.com)
• 3 tablespoons extra·virgin olive oil
• sea salt and freshly ground black pepper

Preparation

Step 1

Slice nectarine, peach and plums in half; remove pits. Slice nectarine, peach, plums and' melon into I"-thick wedges. Arrange all fruit, jarnon serrano and dandelion in intertwining style on 6 large plates. Place one slice cheese, leaning up against salad, on each plate. Scatter almonds around fruit. Drizzle saba and olive oil over top. Season with salt and pepper and serve.