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Fresh Peach Salad - Arugula, Prosciutto and Blueberries

A Peach and Blueberry Arugula Salad in a bowl next to a ceramic salad fork and spoon. A bowl of blueberries and bowl of sliced peaches sit next to it.
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5 from 2 reviews

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.

Ingredients

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Peach Vinaigrette

  • 1 cup Peach Puree (see notes below)
  • 4 tablespoons White Wine Vinegar
  • Pinch of Kosher Salt
  • 1/3 cup Extra Virgin Olive Oil

Salad

  • 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

Instructions

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.

Notes

  • 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.

Nutrition

Find it online: https://lingeralittle.com/fresh-peach-arugula-salad-with-prosciutto-and-blueberries-3/