Salads are an easy summertime meal, but after a while they can seem boring. Try this Peach and Prosciutto salad--it has a wonderful balance of tartness and saltiness with a satisfying taste, perfect for a light lunch by itself or a quick dinner served with hearty, fresh-baked bread.
Ingredients:
- 1 tablespoon sliced almonds
- 1 lemon
- 4 large peaches (2 pounds) pitted, peeled and sliced
- 2 tablespoons olive oil
- 1 1/4 teaspoon honey
- 1/4 teaspoon ground ginger
- 1/4 teaspoon sea salt
- dash freshly ground pepper
- 6 slice (1/4 pound) thinly sliced prosciutto
- 1 bunch spinach (8-10 ounces) washed, with tough stems discarded
- 1/2 cup blue cheese, crumbled
Step by Step:
- On a baking sheet, toast slivered almonds at 325 F for 3 minutes (or until golden brown). Remove from pan and cool completely on a dinner plate.
- Grate about 1 teaspoon lemon peel into a small bowl (carefully avoiding the white pith).
- In a medium size bowl, pit, peel and slice peaches.
- Slice lemon in half and squeeze 2 tablespoons fresh lemon juice over peaches.
- Add olive oil, honey, ginger, salt and pepper to peaches in the mixing bowl; add 1/2 teaspoon of the freshly grated lemon peel.
- Gently fold peaches and spices together until well combined. Let stand 10 minutes to blend flavors.If you feel like getting a little crazy with it, grill the peaches for a few minutes.
- Arrange spinach on plates, topping with prosciutto and peach mixture.
- Sprinkle with the rest of the lemon peel, crumbled blue cheese and toasted slivered almonds.
Yield: 4 servings.
Recipe courtesy of "Cooking for Pleasure" by Jeanine Harsen.
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