Summer has arrived and the garden is beckoning to be used as a setting for our meals. While the weather shifts from summer rain to blue skies and a beaming sun, so does what is served on the table. When the sunshine is radiating down, this blueberry and cured pork salad often makes an appearance.

Paper-thin slices of spekeskinke (cured pork) turn a salad of fresh blueberries, Norwegian chevre (fresh goat cheese), and toasted walnuts into something exceptional. A mix of garden greens provides the base, and everything is layered upon one another. I like to drizzle it with a simple honey and lemon dressing that brightens the whole dish.

This blueberry and cured pork salad is simple to pull together and full of flavors. There’s salty and sweet with some tartness alongside creaminess and toasty notes. It’s perfect as a main with some crusty bread and crackers or served as a side dish.  

Fresh Blueberry & Cured Pork Salad (Salat med Blåbær og Spekeskinke)

Serves 4

For the dressing:

• ¼ cup (60 ml) olive oil
• ¼ cup (60 ml) lemon juice
• 1 tablespoon honey
• ½ teaspoon Dijon mustard
• ¼ teaspoon salt

For the salad:

• 4 cups (about 65 g) mixed leafy greens
• 10 slices (100 g) cured pork
• 1 cup (125 g) fresh blueberries
• ¾ cup (75 g) walnuts, toasted
• 1 ¾ ounces (50 g) fresh goat cheese
• Cracked black pepper

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In a jar, add the olive oil, lemon juice, honey, Dijon, and salt, and whisk to emulsify. Set aside.

On a large serving platter, place the mixed greens. Top the greens evenly with the cured pork followed with the blueberries. Crumble the goat cheese and sprinkle evenly over the salad then add the toasted walnuts. Pour the dressing over the top of the salad and season with cracked black pepper.

*This salad tastes really good after sitting at room temperature for about 20 minutes before serving.

For another variation of berries in a salad, try my Summer Berry Salad with Brown Cheese Vinaigrette