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
