Ingredients
Course
Starter
Ingredients
40
mls white wine vinegar
40
G wholegrain mustard
100
mls neutral oil
1/2
t
ground cloves
Salt
100
mls Balsamic glaze
2
ripe peaches sliced into thin wedges
200
G rocket and chard salad mix
180
G Parma ham thinly sliced and the ham.
Salt and black pepper
100
G Gruyere cheese flaked
Instructions
Combine vinegar, oil, mustard, cloves and ½ tsp salt in a jam jar with a lid and shake well.
Toss the salad leaves in the vinaigrette and add the peaches and the ham
Garnish with the flaked Gruyere and serve