Peach Salad With Crispy Prosciutto
Peach and prosciutto salad has salty prosciutto and sweet peaches on a bed of arugula with a hot honey vinaigrette. It's salty, sweet, savory, and a little spicy. Plus, it's a great way to enjoy an abundance of peaches during peach season.
Ingredients
- 3 oz prosciutto
- 5 oz arugula about 6 cups
- 1 cup halved cherry tomatoes
- 2 medium ripe peaches pitted, sliced, and cut in half
Hot Honey Vinaigrette
- 2 tablespoons olive oil
- 1 tablespoon champagne vinegar
- 2 teaspoons dijon mustard
- 2 teaspoons honey
- ½ teaspoon cayenne pepper
- kosher salt to taste
Instructions
- Preheat oven to 400ºF/200ºC.
- Bake prosciutto. Line a baking sheet with parchment paper and place the prosciutto slices with a little space in between each one (*see notes below). Bake for 10-12 minutes then transfer to a wire rack. It'll continue to crisp up as it cools.
- Make dressing. In a small bowl, whisk together the olive oil, champagne vinegar, dijon mustard, honey, and cayenne pepper. Season to taste with kosher salt.
- Combine. In a large bowl, combine the arugula, and cherry tomatoes. Toss with a few tablespoons of the dressing. Then add the peaches, spoon the reminaing dressing over the peaches then sprinkle the crispy prosciutto on top. Serve immediately.
Notes
*I find it easiest to keep the paper strip on each slice and then slowly peel it off once the prosciutto is on the baking sheet.
See the blog post for storage and recipe FAQs.