Arugula Salad with Peaches and Prosciutto
SERVES: 4
PREP TIME: 10 minutes
TOTAL TIME: 15 minutes
COURSE: Starter or Main
This is a refreshing salad that combines the sweetness of peaches with the saltiness of a fine prosciutto and aged fontina as delicious counterparts. A beautiful lunch or brunch entrée, or starter to a fabulous meal.
Ingredients
- 4 ripe peaches
- 1 box baby arugula
- ¼ cup fresh basil leaves, torn
- ¼ cup olive oil
- 1 Tbsp honey
- 2 Tbsp lemon juice
- ½ cup aged fontina, cut into wedges
- 8 slices prosciutto
- Salt and pepper, to taste
- Citarella bread, for serving
Instructions
- Halve peaches and remove pits. Slice into wedges.
- Mix salad greens with herbs, cover with a damp towel, and keep chilled.
- In a jar with a tight-fitting lid, add olive oil, honey, lemon juice, salt, and pepper. Shake vigorously until dressing is combined.
- Mix peaches with greens and dressing. Check for seasoning and adjust as necessary.
- Garnish salad with ribbons of prosciutto and fontina cheese.
- Serve with crusty Citarella bread and your favorite sides and enjoy!
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