Warm Peach and Arugula Salad

by Sue Taggart

Serves 8:


1 tbsp  balsamic vinegar

2 tsp   fresh lemon juice

1/4      tsp sea salt

3         tbsp extra virgin olive oil

Whisk together vinegar, juice and salt then add extra virgin olive oil in a stream whisking until emulsified.


4          ripe peaches

24        thin slice of prosciutto

2 tbsp olive oil

6 oz     arugula

6 oz     finely crumbled ricotta cheese

1 c       fresh ground pepper


Cut an X in the bottom of each peach and immerse in boiling water for 15 seconds, transfer to a bowl of ice water. Peel peaches and cut each into 6 wedges.

Wrap a slice of prosciutto around each wedge. Heat remaining oil in a pan and over moderate heat cook the peaches turning occasionally until the prosciutto is brown on all sides. Serve over arugula on a large platter is individual salad plates. Drizzle with dressing, sprinkle with ricotta salata and pepper.

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