Recipe: September Salad

the appetizer:

Plum Gorgeous, Recipes and Memories from the Orchard by Romney Steele includes recipes like September Salad; Kumquats and Toasted Couscous with Halloumi; and Tomato, Grape, and Ricotta Flatbread.

September Salad

Serves 4 to 6 as a starter course

September in California is typically bursting at the seams with sweet melons, late-season figs, and an array of herbs, vine tomatoes, and wild greens. What better than to combine them in a gorgeous composed salad? Oloroso sherry is the surprise ingredient in the dressing, enhancing the finished dish. In a pinch, use fine-quality sherry wine vinegar instead—though a little less of it—and a pinch of sugar.

1 ripe heirloom melon
About 1/3 pound thinly sliced prosciutto
8 to 12 ripe figs (about 1 basket), halved
Handful of wild or young arugula leaves
Opal basil leaves
Spearmint leaves
Handful of almonds, lightly toasted and sliced
1/2 cup vine-ripened cherry tomatoes
About 1/4 cup oloroso sherry
Extra virgin olive oil
Coarse sea salt and freshly ground black pepper

Peel, seed, and thinly slice the melon (use only half if it is substantial), then arrange the slices on a large platter. Drape the prosciutto over the top and scatter with the figs, arugula, and a few leaves each of basil and spearmint, torn or slivered if they are large. Sprinkle with the almonds and a few tomatoes. Warm the sherry in a small pan over low heat for just a minute. Transfer to a small bowl, and then swirl in olive oil to taste. Drizzle over the salad. Season with sea salt and freshly ground black pepper.