July 24, 2010

Grilled Peach and Prosciutto Salad


I can't resist a creative salad that integrates sweet and savory.  While on the road with my family this summer we stopped at my all-time favorite health food store, the Brattleboro Food Co-op in Brattleboro, Vermont.  They were sampling this delicious summer salad that knocked our flip-flops off.  I highly recommend that you give it a try on a sizzling summer day.


Salad Ingredients

2 large ripe peaches, sliced into 8 wedges each
4 cups mixed greens, packed
6-8 oz thin sliced prosciutto (or thinly sliced ham)
4 oz goat cheese, crumbled
1/4 cups pistachios, shelled (or pine nuts)

Dressing (makes 1 cup)

1 clove shallot, peeled
1 clove garlic, peeled
2 Tbsp red wine vinegar
1 Tbsp Dijon Mustard
1 1/2 Tbsp fresh mint, roughly chopped
1 tsp honey
1/4 cup orange juice
zest from one orange
1/3 cup olive oil
salt and pepper to taste

Preparation

In a blender or food processor combine the shallot, garlic, mustard, orange juice and zest, honey and red wine vinegar.  Blend until smooth.  With the blender on low speed, slowly add the olive oil until it is incorporated into the dressing.  Season to taste with salt and pepper, and set aside.

Preheat the grill or a grill pan over medium-high heat.  Lightly brush the peach slices with a little of the prepared dressing.  Grill peaches on each side 2-3 minutes.

Arrange 1 cup of greens on each plate and top with 2 oz prosciutto or ham and 4 slices grilled peaches. Sprinkle each salad with 1 Tbsp pistachios or pine nuts and 1 ounce goat cheese crumbles, then drizzle with about 2 Tbsp of remaining dressing.

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