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Peach and Prosciutto Salad

This is a Summer Salad you'll want to make all season long with peaches and prosciutto. 
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Total Time 20 minutes
Servings: 4 servings
Course: Main Course, Salad, Side Dish
Cuisine: American, Gluten Free
Ingredients Method Notes

Ingredients
  

  • 1 head of romaine lettuce
  • a few handfuls of arugula
  • 2 large peaches, sliced
  • 1/2 cup marcona almonds
  • 1/6 lb of Prosciutto or about 10 strips (Tony Caputos has great smoked prosciutto)
  • 1/2 cup Goat Cheese
The Dressing
  • 1/4 cup Olive Oil
  • 3 TB Balsamic Vinegar
  • 2 TB Honey
  • Salt and Pepper to taste

Method
 

  1. Chop lettuce and mix in arugula. Slice Peaches.
  2. Place prosciutto on skillet and cook on med heat for 2-3 minutes or just before it gets crispy then into small into pieces and set aside. 
  3. Toss almonds, peaches, prosciutto and goat cheese in with the lettuce. 
For the dressing
  1. Whisk olive oil with balsamic vinegar, honey and salt and pepper then drizzle over salad (you may have extra dressing leftover). 

Notes

This salad is a perfect compliment to a big pan of Spanish Paella and Sangria. It's simple to make and you can alter the ingredients based on whats in season, although peach and prosciutto are a wonderful pair together. The goat cheese is a staple but for those who don't like goat cheese, try feta, and Marcona almonds can be substituted for regular almonds or pecans.