Jamon, Nectarine, Buffalo Mozzarella and Basil Salad Recipe

We enjoyed this version of the dish during a visit to est in Sydney. They used a soft, velvety mozzarella, but I felt it lacked body and texture. Instead a shop bought double-ball works much better when brought up to room temperature so it softens. I’ve also tweaked the dressing slightly.

The reason this dish goes so well with a good Riesling, Sauvignon Blanc or Semillon is that they often contain aromas of nectarine. The saltiness of the jamon and clean textural tapestry of the mozzarella work well, and the acidity of the fruit harmonises in perfect balance. This dish is also perfect as a dinner party entrée. So grab the ingredients, and a glass of wine and try it for yourself.

Tips:

The best way to get a really ripe nectarine is to buy one 3 or 4 days before hand and leave in a bowl to ripen (not in the fridge). When the skin starts to pucker it’s guaranteed to be sweet and juicy – perfect for this dish. You can substitute peach or the white varieties of nectarine or peach, but I find they don’t work as well.

Also, you can substitute prosciutto for jamon, but please don’t use the sliced stuff in a packet as it’s dried out and lack flexibility in its texture. If you can’t find jamon (or it’s a little pricey for you) then get your local deli to fresh slice some for you.

Ingredients:

3 slices of Spanish Jamon

1 really ripe yellow nectarine

125g soft Buffalo Mozzarella

1 large or 2 small fresh basil leaves

2 dessert spoons Moro White Italian Dressing

4 dessert spoons good extra virgin olive oil

Salt and pepper to taste

Method:

1. Bring all ingredients to room temperature
2. Tear the mozzarella into bite sized chunks and put in a salad bowl
3. Drizzle over the vinegar and olive oil, sprinkle the salt and pepper
4. Half the nectarine, remove the stone and then cut each half into 5 segments.
5. Finely shred the basil leaves and sprinkle them on top
6. Cut the slices of Jamon in half lengthways, removing any outer perimeter of fat if desired
7. Toss and serve into two bowls evenly and enjoy with a crisp cool white.

Time: 5 mins

Serves: 2

Best Wine Match: Leo Burring Leonay Riesling

By : Sigrid de Castella (AKA Mrs Wine Matchmaker)