I never liked peaches until I had one freshly picked from a tree at the height of summer and hand delivered to me in a basket from one of my good friends.
It was love at first bite. I was ruined for all other peaches and I knew it.
While I have yet to experience that same kind of peach perfection since, I have not discounted the fruit entirely. It is, after all, one of the most iconic fruits of the summer season (August is National Peach Month).
To celebrate that, I’m introducing this simple salad that brings out the sweetness of any peach with the salty goodness of prosciutto. It’s perfect for a hot summer afternoon or a light dinner. And during the winter months, I like to swap the peaches for roasted figs for an elegant appetizer.
Here’s what you’ll need for my Peach & Prosciutto Salad (serves 4):
- 2 ripe peaches, pitted and sliced
- 4 cups of arugula
- 6-8 slices of prosciutto
- Balsamic & Honey Glaze (balsamic vinegar and honey)
- salt and pepper
Begin by making the Balsamic & Honey Glaze by combining 2 parts balsamic vinegar with 1 part honey. Simmer over low heat for about 15-20 minutes.
Pit and slice your peaches. Carefully wrap each slice with prosciutto. You can cut the prosciutto into strips but I find it looks more natural to simply tear it.
Heat a skillet over medium heat with two tablespoons of olive oil. Reserve the remaining tablespoon to loosely dress the arugula before serving.
Cook the peaches for about 5-7 minutes, or until the peaches are browned on all sides.
Plate your arugula, loosely dressing it with olive oil. Lightly season it with salt and pepper, mindful that arugula is naturally peppery, and prosciutto is salty.
Drizzle the salad with some Balsamic & Honey Glaze and enjoy.