Get the Recipe: Crispy Prosciutto Peach Salad
Crispy prosciutto, fresh peaches, goat cheese, pecans, basil and arugula, all dressed up in a balsamic vinaigrette. A great Summer salad!
Ingredients
Crispy prosciutto:
- 2 slices prosciutto
Balsamic Vinaigrette:
- 1/4 cup cooking oil, olive, vegetable or canola
- 2 Tablespoons balsamic vinegar
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon honey, or maple syrup or brown sugar
- Salt and pepper
For the salad:
- 3 oz arugula, about 3 generous handfuls
- crispy prosciutto (from above)
- 1 oz goat cheese, crumbled, or feta
- 3 Tablespoons pecans, chopped, or walnuts
- 3-4 basil leaves, rolled and sliced, optional
- 2 fresh peaches, washed and sliced
Instructions
- Make the crispy prosciutto: Preheat the oven to 400F (non-convection). Line a baking sheet with parchment paper and lay the slices of prosciutto onto the parchment flat and slightly apart. Do not overlap. Place into the preheated oven and cook for 9-10 minutes. Remove from the oven and allow to cool on the baking sheet. Use immediately or wrap and refrigerate for up to 3 days.
- Make the balsamic vinaigrette: Add all the vinaigrette ingredients to a small jar. Cover and shake well to combine. Use immediately or refrigerate in the jar for up to a week.
- Assemble the salad: Add the arugula to a salad bowl. Drizzle with some of the vinaigrette and toss to coat well. Top with crumbled crispy prosciutto, goat cheese, pecans, basil (if using) and finally, with the fresh peaches. Drizzle more of the vinaigrette overtop. Serve immediately.
Notes
Be sure to read the notes above this Recipe Card, for more tips on making this recipe. You'll also find step-by-step photos there that you might find helpful.
Serving: 1serving, Calories: 241kcal, Carbohydrates: 12g, Protein: 3g, Fat: 21g, Saturated Fat: 3g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 12g, Trans Fat: 0.1g, Cholesterol: 3mg, Sodium: 50mg, Potassium: 214mg, Fiber: 2g, Sugar: 9g, Vitamin A: 843IU, Vitamin C: 6mg, Calcium: 55mg, Iron: 1mg
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