Crisp and cool with all the flavors of summer. My Peach Prosciutto Salad recipe with goat cheese, heirloom tomatoes, and fresh summer berries, over a bed of mixed greens with a light Lemon Tarragon Vinaigrette. Sweet and savory, tart and herbal, summer never tasted so fresh.

When it feels like the temperature outside is 1,000,000°F, and you dread turning the oven on. You need to start thinking salads, my Peach Prosciutto Salad is very pretty and a great place to start. There are no hard or set rules, mix it up with a variety of proteins, cheeses, fruits, greens, nuts, berries, herbs and veggies. A light dressing like my Lemon Tarragon Vinaigrette recipe is a nice addition.

Here’s my Peach Prosciutto Salad recipe:

INGREDIENTS for two:

• 1 Yellow Peach, cut into 6 wedges
• 4 Ounces Goat Cheese
• 6 Slices Prosciutto
• 1 Tomato, cut into 6 wedges
• ½ Cup Nuts or Seeds, optional
• Mixed Greens
• A Variety of mixed Fresh Berries
• Salt and Pepper to taste
• Fresh Tarragon to garnish

PROCESS:

-Large platter lay out a bed of mixed greens

-Arrange the other ingredients, start with the largest pieces and work your way down to the smallest ingredients on top

-Serve vinaigrette on the side

Here’s my Lemon Tarragon Vinaigrette recipe:

INGREDIENTS:

• 1 Lemon, Zest
• 2 Ounces Lemon Juice
• ½ Cup Olive Oil
• 2 Tablespoons Chopped Fresh Tarragon
• 1 Tablespoon Dijon Mustard
• 1 Tablespoon Diced Shallot
• ½ Teaspoon Red Pepper Flakes
• 1 Teaspoon Salt

PROCESS:

-Combine all ingredients except olive oil

-Slowly pour olive oil into the dressing while whisking in order to emulsify