Wild Herb, Peach and Goat Cheese Salad with Basil Oil Dressing

Ingredients

• 1 handful mixed wild herbs
• 1 ripe peach
• 1 tsp butter
• 1 tbsp sugar
• 2 small goat raw milk cheeses
• 2 slices Parma ham
• 5 tbsp olive oil
• 1 bunch Basil
• Salt
• Pepper (freshly ground)
• 1 tbsp White Wine Vinegar
• borage flower (for garnish)

Instructions

1. 1.

   Wash, rinse, dry and shake the herbs, then pluck the leaves. Pit the peach and cut into wedges. Melt sugar in a small pan, add butter and briefly heat the peach wedges in it, then set aside warm. Cut Parma ham into thirds or quarters and quickly crisp in 1 tbsp hot olive oil.

2. 2.

   Place goat cheese on an oiled, oven-safe plate and warm under the broiler for 2–3 minutes. Wash, dry and shake basil, then blend basil leaves with olive oil in a blender, seasoning with salt, pepper and vinegar. Arrange a handful of herbs on each plate, add peach wedges, ham and goat cheese, and drizzle with basil oil.