Serves:4 (or 6 as a starter)
150g cherries, pitted
3 tbsp olive oil
1½ tbsp balsamic vinegar
1 small orange, zest and 1 tbsp juice
90g pack Parma ham (or other cured ham), roughly torn
2 x 125g balls buffalo mozzarella, torn into large pieces
4 large handfuls wild rocket
1. For the dressing, roughly crush the cherries in a large bowl with a fork (or use a pestle and mortar). Stir through the olive oil, balsamic vinegar, orange zest and orange juice; season.
2. Arrange the ham, mozzarella and rocket leaves on plates (or a large platter), then drizzle over the cherry dressing before serving.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more
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