"ENOUGH FOR 2 AS A LIGHT LUNCH Salad leaves 4 generous handfuls Thinly sliced cured ham such as lomo, speck or coppa 75 – 100gCherries 4 handfuls for the dressing Dijon mustard 1 tsp red-wine vinegar 2 tsp olive oil 50ml double cream 3 tbsp parsley a little Make the dressing: put the mustard in a bowl with a pinch of salt, the red-wine vinegar, olive oil and a grinding of black pepper."
"Air-dried hams such as Parma, mildly cured ones like speck and coppa or the paprika-spiced lomo will benefit from the uplifting quality of a handful of cherries."