It’s been quiet around here lately, hasn’t it? Well, I’ve been taking some time to travel and spend it with family and friends that I don’t get to see very often. It has been a fantastic summer, and although it’s not over yet, I feel energized and inspired!
While visiting my family last week, I tried to create an appetizer using peaches wrapped with prosciutto and Parmesan. While it tasted wonderful, drizzled with some honey, it was a bit difficult to eat and just needed something more. So, as soon as I returned home, I turned it into a really delicious salad. Yup…that’s what it needed. I think the tanginess from the lemony vinaigrette really enhances all of the flavors and brings them all together.
I’m usually the lucky one who gets to nosh after a photo shoot, but I didn’t stand a chance this time with my husband home for lunch. His take on this….
“Okay, so I know I say this every time, but this may be the best salad you’ve ever made.”
I love that guy.
Peach Prosciutto and Parmesan Salad
4 cups mixed baby greens
1 large or 2 small peaches, stone removed and sliced
4 to 6 slices prosciutto, sliced paper thin
approximately 1/4 cup Parmesan, crumbled
1/4 cup pecan halves, toasted
honey for drizzling
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon Dijon mustard
1 tablespoon extra virgin olive oil
1/2 teaspoon honey
Whisk the vinaigrette ingredients in a small bowl to combine and set aside.
Arrange the mixed greens, peaches and prosciutto on two dinner plates. Sprinkle each with the Parmesan and pecans. Divide the dressing between both salads. Drizzle just a bit of honey over the top of each.