Peach And Prosciutto Salad Recipes

WARM PEACH AND PROSCIUTTO SALAD

Steps:

• Cut the prosciutto slices in half crosswise and arrange in a fan on 4 dinner plates, 5 half slices per plate. Stretch plastic wrap tightly around each plate and refrigerate until needed. To save space, the plates can be stacked.
• Place the peaches in a bowl and season, to taste, with salt and pepper. Pour the lemon juice and water over peaches and cover.
• Heat the butter over medium heat until the foam subsides and the butter has turned light brown. Add the bay leaf, thyme, vinegar, and salt and pepper, to taste. Cook for 1 minute then add peaches and baby spinach and toss to coat.
• Divide evenly among the 4 plates of prosciutto and serve immediately.

PEACH AND PROSCIUTTO SALAD

Steps:

• Arrange rocket on a platter.
• Tear prosciutto into large pieces and place on top of the rocket and then top with peaches, bocconcini and chives.
• Drizzle the salad with dressing and season with salt and pepper and serve.

PEACH AND PROSCIUTTO SALAD

Steps:

• For dressing, peel peach. Coarsely chop. Place in a blender or food processor. Add vinegar and salt. Whirl until puréed, then add oil and whirl. Dressing will be quite thick. It will keep well, covered and refrigerated, up to 3 days.
• Just before serving, place spinach in a very large bowl. Slice prosciutto into thin strips. Peel peaches, if you wish. Slice in half, then thinly slice into wedges. Thinly slice onions. Add all to spinach. Drizzle with dressing and sprinkle with nuts. Toss to evenly mix.