Heston's peach, Parma ham and gruyere salad recipe

• 125 ml (4.4fl oz) balsamic vinegar
• 2 ripe peaches, stoned and cut into wedges
• 100 g (3.5oz) rocket
• 100 g (3.5oz) chard
• 180 g (6.3oz) Parma ham, roughly chopped
• 80 g (2.8oz) gruyere, shaved with a potato peeler
• 40 ml (1.4fl oz) white wine vinegar
• 40 wholegrain mustard
• 120 ml (4.2fl oz) grapeseed or groundnut oil
• 0.5 tsp ground cloves

1. For the vinaigrette, combine the vinegar and mustard in a bowl and whisk together.
2. Slowly add in the oil while still whisking.
3. Add the ground cloves and season with salt.
4. For the drizzle, pour the balsamic vinegar into a small saucepan and bring to the boil over medium heat.
5. Let the liquid reduce to a syrup consistency and remove from the heat.
6. This should take about 10 minutes.
7. Allow to cool.
8. Toss the rocket and chard leaves in the vinaigrette and season with salt and pepper.
9. Add the peach slices, the ham and the gruyere shavings and mix together gently.
10. Place a generous pile in the centre of each plate and, using a spoon or squeezy bottle, drizzle the balsamic over the top of the salad.

balsamic vinegar, peaches, rocket, chard, parma ham, gruyere, white wine vinegar, wholegrain mustard, oil, ground cloves

Taken from www.lovefood.com/guide/recipes/28951/hestons-peach-parma-ham-and-gruyre-salad-recipe (may not work)