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.



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.