Serves 4 150g jamòn pata negra or Serrano or prosciutto, thinly sliced 3 persimon, peeled and sliced into thin wedges 150g mild, young goat’s cheese (or mozzarella or ricotta) sliced or crumbled 12 fresh mint leaves 12 leaves flat-leaf parsley 2 heads of white chicory, sliced across (1cm pieces) Dressing Juice of ½ lemon 4 tablespoons extra virgin olive oil Salt and black pepper
• To make the dressing, whisk the lemon juice with the olive oil and season with salt and pepper. Dress the chicory, mint and parsley leaves with half the dressing. Lightly toss and arrange on plates. • Alternate the persimon, jamòn and cheese over the salad. Spoon over the remaining dressing and serve immediately. Recipe by Sam and Sam Clark from London restaurant Moro.