Ready to elevate your salad game? It’s peach season, and we can’t think of a better way to celebrate than with our Grilled Peach Salad with Prosciutto. This dish combines sweet, juicy peaches with savory prosciutto, crunchy hazelnuts, pecorino cheese and a hint of honey. Perfect for those end of summer days when you want something fresh and fabulous!
Pair with a chilled glass of our 2022 Muscadelle, and you’ve got yourself a match made in foodie heaven. So, grab your ingredients, fire up the grill, and let’s get this salad party started!
Grilled Peach Salad with Prosciutto
Serves 4-6
Recipe by Tanya Miller
Suggested wine pairing: Gard Vintners - 2022 Muscadelle
INGREDIENTS:
4-6 fresh peaches, cut in half & pitted (we used both regular and white)*
1 head Belgian or red endive, spears separated
1 bulb fennel, quartered
1 pkg thinly sliced prosciutto
1 container baby red butter lettuce
Toasted spiced hazelnuts (use this recipe if you like: Toasted Cashews with Smoked Aleppo and Herbs)
Pecorino cheese crumbles (use the point of a knife to break off little pieces, or use a fork to sort of twist off chunks/crumbles)
1 Tbsp butter
1 Tbsp+ extra virgin olive oil
Lemon, cut in half for juicing at the end
Drizzle of honey
*Note: If peaches are not quite ripe, poaching will help soften them. Make a foil packet lined with parchment paper, add peaches, then drizzle a little honey, olive oil and a pat of butter. Seal packet and grill until they are tender crisp or to your liking - approx 10-15 min. Feel free to add some of the poaching liquid as part of the salad - it’s delish!
DIRECTIONS:
On a sheet pan, toss hazelnuts with oil and salt or use the link above. If using raw nuts, bake in the oven for 10-15 min at 375°. Toss once during baking and check often after 10 min. Nuts can get over cooked real quick.
In a bowl, toss peach halves and fennel with olive oil. Set aside. On a parchment lined sheet pan, place prosciutto in a single layer.
Preheat the grill to 375-400°. If you’re comfortable, place prosciutto (still on baking sheet), peaches and endive on the grill at one time. If not, cook separately. Turn prosciutto once in about 5-7 min. Continue cooking for about 5 more min. Watch for desired grill marks on peaches about 5-8 min and fennel about 5 min per side. Once the prosciutto is crisp, let cool a bit and break into pieces. Remove peaches and fennel from grill. Let cool, then slice or chop peaches and fennel.
On a platter or shallow bowl, assemble salad by placing the endive spears on the bottom. Then layer the baby lettuce, peaches, fennel, cheese, prosciutto and hazelnuts. Drizzle with extra virgin olive oil, a little honey and lemon juice.
Serve and enjoy with a chilled class of Muscadelle!
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