Monday, August 20, 2012

Grilled Peach and Prosciutto Salad with Basil Olive Oil Dressing

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Grilled Peach and Prosciutto Salad with Basil Olive Oil Dressing

Peaches won't be in season much longer, so grab a few and make this salad for dinner one night! Peaches, prosciutto and mozzerella cheese may become your new favorite food combination....I am frequently craving it after eating this. Add a little basil, olive oil and walnuts, and it's magic!

While you can use baby spinach, I think the peppery flavor of arugula goes very well with the prosciutto and peaches. I did not include measurements in the ingredient list because everyone likes their salad ingredients in different proportions - some may like more greens, less toppings, others may like a lot of nuts, or extra peaches, etc. So I've left it to you to decide how much of each topping you'd like to put.

Here's what you'll need for the salad:
  • Arugula
  • Mozzerella cheese, chopped into cubes or shaved (Regular mozzerella, NOT the white fresh mozzerella; get the block of cheese and cut/shave it yourself - pre-grated cheese is usually coated in cellulose and corn starch, yuck! Plus chunks of cheese taste much better in this salad than small grated pieces!)
  • Cauliflower, chopped (I've been loving orange or purple cauliflower recently!)
  • Walnuts
  • Peaches, sliced
  • Red onion, finely sliced
  • Good quality prosciutto, chopped (I usually get 1/4 a lb. The Whole Foods prosciutto is delicious! Do NOT substitute ham or salami, it won't taste good with this salad.)
  • Carrots, chopped or shredded (optional)
For the dressing:
This was enough for a salad for two people; you may want to double the recipe.
  • 1 Tb white balsamic vinegar (MUST use white balsamic vinegar, you cannot substitute regular balsamic vinegar or plain white vinegar.)
  • 2 Tbs basil olive oil (We have some basil infused olive oil, but you can easily make this - just throw a handful of basil leaves in a blender with some olive oil)
  • Black pepper and a little salt (remember that prosciutto and cheese are salty so you don't need much salt!)
Directions:

1. Heat a skillet over medium heat with no oil. Place the peaches in the skillet and grill for a couple of minutes, until the peach has brown marks but is NOT black or totally brown. Flip the peach over and repeat on the other side.
2. Combine all salad ingredients in a large bowl and top the salad with the grilled peaches. (When the mozzerella melts a bit onto a grilled peach...oh my goodness, it's divine!)
3. Mix together your basil olive oil, white balsamic vinegar, pepper and (very small amount of) salt in  a small bowl. Drizzle the dressing over the salad.
4. Toss well and serve! That's the beauty of salads - once you get everything chopped up, they are very simple :).

Enjoy with some hot bread and olive oil and white wine!




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