Name: Jamón Reserva with Roasted Fig and Dried Sonoma Fruit
Prep time: 15 min
Cook time: 10 min
Yield: serves 12
Ingredients: ¼ pound Jamón Ibérico de Belotta; 1 Tbsp Jordan Extra Virgin Olive Oil; 1 fresh Adriatic fig; 6 sprigs tarragon; ¼ cup dried apricots; ¼ cup dried figs; ¼ cup dried California prunes; 2 Tbsp pine nuts; 2 Tbsp Jordan Extra Virgin Olive Oil; 1 Tbsp aged semi-dry Sherry vinegar; 1 Tbsp roasted walnut oil; 1 Tbsp grey shallot; 1 tsp French thyme; 1 tsp fennel seed; freshly ground black pepper and Maldon salt to taste

The finest of all Spanish hams, Jamón Ibérico de Belotta is complemented by the simplicity of local Sonoma fruit and aged sherry vinegar. The subtle depth and warmth of this appetizer recipe bursts to life when paired with the elegant fruit expression and lively acidity of Jordan Cabernet Sauvignon.

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Instructions

serves 12

Prep time: 15 minutes

Cook time: 10 minutes

Combine all dried fruit salad ingredients in a non-reactive sauté pan, gently warm over low heat and reserve. Brush slices of ham with Jordan Extra Virgin Olive Oil and set aside.

To plate, arrange a small spoon or plate with a serving of the dried fruit mixture and form loose rosettes of the ham to place on top. Garnish with leaves of tarragon and a slice of fresh fig.

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Jamón Reserva with Roasted Fig and Dried Sonoma Fruit

Instructions

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Meat & Poultry o