ROASTED PINEAPPLE AND PROSCIUTTO, QUEEN MARY 2

RECIPE: The simplest of preparations, to deliver a complexity of flavors, especially the play between salt and sweet, a killer combo.

Merely prepare a pineapple by trimming it of its skin and crown, coring it, and slicing its fruit into strips as thin as possible. Roast, broil, or pan-sear the strips until slightly charred. Let cool slightly.

Pair on a plate with thin slices of prosciutto (or other cured ham, but always with its fat). Garnish with whatever savory greens that you have (arugula, chervil, flat-leaf parsley, or the like).