Peach And Prosciutto Salad
This refreshing summer salad features a delightful combination of crisp Romaine lettuce, peppery arugula, juicy peaches, crunchy Marcona almonds, savory prosciutto, and creamy goat cheese. Tossed in a tangy and sweet balsamic dressing, this salad is a perfect balance of flavors and textures that is sure to impress your guests at any gathering.
— Constant Cookbook
Ingredients
- 1 head of Romaine lettuce
- a few handfuls of Arugula
- 1/2 cup Marcona almonds
- 2 large Peaches, sliced
- 1/6 lb of Prosciutto or about 10 strips (Tony Caputos has great smoked prosciutto)
- 1/2 cup Goat Cheese
- 1/4 cup Olive Oil
- 3 TB Balsamic Vinegar
- 2 TB Honey
- Salt and Pepper to taste
Instructions
- Chop lettuce and mix in arugula. Slice Peaches.
- Place prosciutto on skillet and cook on med heat for 2-3 minutes or just before it gets crispy then into small into pieces and set aside.
- Toss almonds, peaches, prosciutto and goat cheese in with the lettuce.
- For the dressing
- Whisk olive oil with balsamic vinegar, honey and salt and pepper then drizzle over salad (you may have extra dressing leftover).
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