Middle of July

As I'm writing these words, it is raining outside. Not a torrential rainfall but the kind of drizzle that reminds you of the first days of autumn rather than summer. So before I get even more confused and start taking my winter clothes back out of storage, I better start talking about summer fruits. Because they are the only thing right now that can convince me we're indeed in the middle of July.

These past few days, I have been eating fruits like a maniac. I'm compensating for the lack of sunshine and I'm devouring them like there's no tomorrow.

You know how when you buy fruit you can never be certain they're going to taste good? It's like when you first meet a guy. You can never be sure about him until that first kiss. He may look good, he may smell good, he may even feel good, but you can never know until you have gotten a taste of his lips or, in the case of fruit, a bite of their juicy flesh.

This week, I bought the most luscious and delicious wild peaches, nectarines and cherries. I'm sure it was a coincidence. I'm sure that if I go back to the same stall at the market next Saturday, the fruits I buy will be flops.

The quest for the perfect fruit is eternal, so as long as I have some good specimens, I better get the most out of them, right?
I told you about this salad a while back and I have been enjoying it a great deal lately.

It's a stunning salad with a wonderful combination of flavors, colors and textures. Everything you're looking for in a summery salad, really. Sweet and crunchy cherries, salty jamón Serrano, crispy radishes, peppery rocket, creamy goat's cheese and a pungent Dijon mustard vinaigrette.

If you're living in any part of the world that's experiencing a heat wave right now, like my beloved home country of Greece is, then you'll appreciate the refreshing qualities of this salad. I, on the other hand, while I'm enjoying it, I'm daydreaming of sunnier days that I hope will very soon come.

Summer Green Salad with Cherries, Jamón Serrano and Goat's Cheese

You can use any type of cured ham you like in this salad. I particularly like Serrano ham because of its deep and intense yet smooth flavor and its nutty aroma.

Serve it with some crusty bread and a bottle of good, dry white wine or a dry fino sherry.

Yield: 2 generous servings for lunch or 4 salad servings

Ingredients

for the vinaigrette
1 tsp Dijon mustard
2 tsp red wine vinegar
5 Tbsp extra virgin olive oil
Salt
Freshly ground black pepper

for the salad
100 g small, tender lettuce leaves or any other type of green salad leaves you like
100 g rocket leaves
5 radishes, thinly sliced
100 g jamón Serrano, in thin slices
200 g fresh, sweet cherries
100 g fresh, soft goat's cheese

Special equipment: cherry pitter (optional)


Preparation

make the vinaigrette
In a small bowl, add the mustard, the vinegar and the olive oil. Mix well with a fork or small whisk. Add some salt and pepper and give the vinaigrette a taste. Add more salt and pepper if needed.

make the salad
Using a cherry pitter (or in any other way you know how), pit the cherries and cut them in half lengthwise with a sharp knife.

Rinse the lettuce and rocket leaves under cold, running water and if there are any big leaves, chop them. Drain the leaves, dry them and place them in a large salad bowl or platter.
Add the sliced radishes and cherries and toss the salad.
Drape the Serrano ham slices over the salad leaves and crumble the goat's cheese over the whole lot.
Drizzle over the vinaigrette and serve immediately.