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  • Prep
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  • Servings

Fontina & Dried Serrano Ham Salad

Main Ingredients: Pork

Yield: 4 servings



  • 3 tablespoons pine nuts
  • 1 c. olive oil, divided
  • 1 clove garlic
  • 2 tablespoons balsamic vinegar
  • 1 tbsp. walnut oil
  • 2 limes (juice only)
  • SALAD:
  • 8 slices Serrano ham
  • 1/2 watermelon
  • 1 lb. baby arugula
  • 8 pieces thinly sliced rice bread
  • 2 tablespoons fontina cheese, grated
  • 2 tablespoons sour cream
  • 8 mint leaves for garnish


  • 2 cups watermelon leftovers
  • 2 tablespoons citrus aquavit (citrus flavored vodka)
  • 8 mint leaves
  • 2 limes (juice only)
  • Prepare the vinaigrette and salad


  1. Preheat oven to 200° F. In a medium skillet, toast pine nuts with 1 tablespoon of olive oil and garlic until golden brown over medium heat. Reserve half of the pine nuts for garnish. In a blender, combine remaining pine nuts, balsamic vinegar, remaining olive oil, walnut oil and juice of 2 limes. Set aside until ready to serve. Put the Serrano ham on a baking sheet and dry in oven for 40 minutes. Slice watermelon into rectangles 2 x 2 x 6 inches. Set aside about four pieces for each salad. Reserve remaining watermelon for granita.


  1. In a blender, combine reserved watermelon, vodka, 8 mint leaves and juice of 2 limes. Purée until smooth. Place the mixture in a baking dish and freeze until crystallized.


  1. Scrape out the granita crystals and place in the bottom of a large bowl. Toss arugula with the vinaigrette. Put the arugula on top of the granita. Put the Serrano ham, rice sticks and reserved pine nuts on top. In a small bowl, mix fontina and sour cream drizzle over salad.

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