Peach and Prosciutto Salad with Parmesan
Servings 2
This Peach and Prosciutto Salad with Parmesan is a quick, easy to make recipe that is perfect for lunches, light suppers or entertaining.
Ingredients
- 2 cups salad leaves of your choice, washed and torn into bite size pieces
- a handful of cherry tomatoes multi-coloured if possible because they look even prettier
- 2 peaches or nectarines
- 6 slices of prosciutto
- ¼ cup shaved Parmigiano Reggiano cheese
- For the dressing
- 2 tablespoons walnut oil you can use mild or extra virgin olive oil instead
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 generous teaspoon honey
- 1 teaspoon dried basil
- salt and pepper to taste
Instructions
- Mix all the dressing ingredients except the salt and pepper together in a shaker or clean jam jar and shake together until well blended.
- Taste the dressing for seasoning and add salt and pepper if desired. Shake again.
- Slice the cherry tomatoes in half.
- Peel and slice the peaches or slice the nectarines.
- Place the salad leaves and tomatoes in a bowl and toss with most of the dressing. Reserve a little bit of dressing for garnish.
- Divide the salad between two plates.
- Put three slices of prosciutto on each serving.
- Place half the peach slices on top of each salad.
- Drizzle with the remaining dressing.
- Garnish with the Parmigiano Reggiano shavings.
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