Serves 4 as a starter “Picota Cherries come into season in early summer, this salad takes advantage of them and is quick and simple to make.” Ingredients 75g Frisée salad leaves 20 Picota cherries, pitted 25g Flaked almonds, toasted 4 Tablespoons extra virgin olive oil 2 Tablespoons apple or white wine vinegar Salt and pepper 200g Serrano ham 100g Manchego, cut into cubes 4 Stems of flat-leaf parsley, chopped
Method 1. Mix together the frisée, cherries and almonds in a bowl. 2. Whisk together the olive oil and vinegar, add to the salad and toss thoroughly. 3. Arrange the ham slices on a large plate and heap the salad in the middle. 4. Place the cheese around the salad, then scatter with parsley. Recipe from José Pizarro - chef patron of the Brindisa tapas restaurants