Fresh Peach Salad – Arugula, Prosciutto and Blueberries
The juiciness of the sweet peaches, the saltiness of the prosciutto, and the creaminess of the goat cheese is the solution for your fall cravings. This salad can be thrown together in about five minutes but the flavor lingers with you for days.
Prep Time:15 minutes
Cook Time:0 minutes
Total Time:15 minutes
Yield:4 servings 1x
1 cup Peach Puree (see notes below)
4 tablespoons White Wine Vinegar
Pinch of Kosher Salt
1/3 cup Extra Virgin Olive Oil
4 cups Arugula
2 large Fresh Peaches, sliced with skins on
1 cup Fresh Blueberries
3 oz Prosciutto
1/2 cup Red Onion, thinly sliced
4 ounces Goat Cheese, crumbled
For the Peach Vinaigrette
Whisk together the peach puree, white wine vinegar and salt in a medium-size bowl. Slowly drizzle the olive oil and whisk until emulsified. Any leftovers can be stored in the refrigerator for up to one week.
For the Salad
In a large serving bowl, layer the arugula, sliced peaches, blueberries, prosciutto, red onion, and goat cheese. Dress the salad with peach vinaigrette just prior to serving.
For the Peach Puree – Combine 2 large ripe peaches (pitted) with peels on and 2 teaspoons sugar in a food processor and process until smooth. Press the peach mixture through a metal sieve and discard the peach solids.