Grilled Peach and Prosciutto Herb Salad
Peaches are the fruit of summer. And when you grill peaches it brings out their sweetness which works wonders for the fruit. Combine that sweetness with the saltiness of prosciutto, the nuttiness of walnuts, the creaminess of goat cheese, all of a bed of fresh greens and herbs and you have a winning combo for a salad. I may even go as far as calling this the perfect salad.
This salad will knock your socks off but will also be one you’ll want to serve to all of your guests whether it be on holidays or a backyard bbq. I know it will be on my holiday table. It’s beautiful, tastes absolutely delicious, and is super simple to make. My husband hates fruit and nuts in salads, but loved everything together in this. And so did I!
Add some grilled chicken or shrimp and you have yourself a quick meal that you’ll want to eat time and time again.
Grilled Peach and Prosciutto Herb Salad
Ingredients
Dijon Dressing
- 2 lemons, juiced
- 1 lemon, zested
- 1 tablespoon Dijon mustard
- 1/3 cup of olive oil
- Pink Himalayan salt, to taste
- Black pepper, to taste
Salad
- 1 large peach, sliced 1/4”-1/2” thick (depending on your preference)
- ½ pound of mixed spring greens
- 1 cup of soft herbs of choice (such as parsley, tarragon, mint, basil), roughly torn
- ¼ pound of thinly sliced prosciutto, thinly sliced
- 2 oz goat cheese, crumbled
- ¼ red onion, thinly sliced, optional
- ½ cup walnuts, toasted
Instructions
- In a small bowl whisk add lemon juice, zest and mustard. Whisking constantly, slowly add in the oil until well combined. Season to taste with salt and pepper. Set aside and prepare salad.
- Heat a grill over medium heat. Once hot add peaches and grill 3-5 minutes on each side or until you see grill marks. Remove from heat and allow to cool to room temp.
- To a large salad bowl add greens and herbs and toss gently. Add prosciutto, cheese, onion, walnuts and peaches.
- Dress the inside sides of the bowl and toss the entire salad to coat and prevent overdressing.
- Plate and serve.
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