Honestly, I could eat fresh, summer peaches for every meal and snacks in between, so working them into a salad was a natural move for me. I’m just trying to get as many in as I can before they vanish for another year!
Peach, Parmesan, & Prosciutto Salad – serves 4
4 slices prosciutto
small baguette or ciabatta loaf, cut into 1″ chunks
1/3 c. + 2 tbsp. extra virgin olive oil
2 yellow peaches, pit removed, cut into eighths
2 white peaches, pit removed, cut into eighths
avocado, peeled, pit removed, cut into slices
4 c. arugula
juice of 1/2 lemon
parmesan cheese, cut into ribbons with a vegetable peeler
Preheat oven to 350º. Lay prosciutto on a baking sheet and bake 15 minutes, until crispy.
Heat 1/3 c. olive oil in a frying pan over medium heat. Add bread cubes and season generously with kosher salt. Fry, tossing often, until bread is coated with olive oil and has turned light golden brown. Remove from heat.
LET’S STAY IN TOUCH!