2 tbsp orange marmalade
2 tbsp olive oil, extra for brushing
500g ham steaks
12 slices baguette
1 radicchio, cut into wedges
4 eggs, refrigerated
200g cherries, pitted and torn
⅓ cup parsley leaves
1 tsp Dijon mustard
½ garlic clove, crushed
2 tbsp white balsamic vinegar
2 tbsp olive oil
2 tbsp finely chopped parsley
Preheat oven to 180°C. For parsley dressing, whisk all ingredients together; set aside.
Whisk marmalade, 1 tablespoon of oil and 2 tablespoons of water together until smooth in a large bowl. Add ham; toss to coat.
Brush bread with oil; bake for 20 minutes or until crisp.
Heat a non-stick frying pan over medium heat. Combine remaining oil with radicchio; season. Cook for 1-2 minutes each side; set aside. Cook ham 2 minutes each side; set aside.
Boil eggs for 6 minutes; run under cold water. Peel.
Arrange radicchio, ham, bread, cherries, eggs and parsley on a platter. Drizzle with dressing; serve.