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Crispy Prosciutto & Peach Salad With Lemon Basil Vinaigrette
by
Karlie's Kitchen
(IC: instagram)
6 Servings
23 min
Who’s here for delicious summer salads?! 🙋🏼♀️
When the weather gets warm, all I crave is time outside with my family, something hot off the grill and all the fresh produce the season has to offer!
Which is why I am in LOVE with this salad recipe! This crispy prosciutto and peach salad incorporates some of my most favourite seasonal produce - peaches! The juiciness of the fruit pairs so lovely with the salty and crispy prosciutto. Topped with creamy goat cheese and a super fresh and fast lemon basil vinaigrette, this salad screams all things summer…and I am here for it!
Serve this up along side some grilled chicken or seafood for a great summer meal 😊
Crispy Prosciutto & Peach Salad With Lemon Basil Vinaigrette
Recipe details
Ingredients
For the salad
- 8 pieces prosciutto; crumbled
- 2 ripe peaches; pitted and sliced
- 6 cups arugula; washed and dried
- 1/4 cup walnuts, toasted
- 4 oz goat cheese; crumbled
- 1/4 cup sliced red onions
For the dressing
- Juice and zest of 1 lemon
- 1/4 cup olive oil
- 2 Tbsp fresh Basil, finely chopped
- 1 tsp mustard
- 1 tsp honey
- Salt and pepper, to taste
Instructions
For the dressing
- Mix all ingredients together and whisk to combine.
- Cover and place in the fridge to chill while you are making the salad.
For the salad
- Preheat oven to 425. Once hot, place pieces of prosciutto on a cookie sheet and bake for 5-8 minutes or until crispy. Take out of the oven and set aside, allowing the prosciutto to cool.
- In a large serving bowl, add in arugula and drizzle with the prepared dressing. Use tongs to evenly coat the arugula.
- Topped the dresses arugula with peaches, nuts, cheese, onion and warm prosciutto. Toss together and serve. YUM.
Published July 29th, 2022 9:04 PM
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