Grilled Peach & Prosciutto Salad
Cherie Metcalfe
This showy, summery Christmas salad combines sweet peaches, salty prosciutto, creamy cheese, and fresh herbs. A Chipotle-spiked dressing ties it all together perfectly.
Ingredients
- 3 ripe but firm peaches
- (yellow or white)
- 6–8 slices prosciutto
1 ball fresh mozzarella or burrata (or 100g fresh bocconcini)
2 big handfuls of rocket (or mixed baby salad greens)
- Fresh basil leaves
- ¼ cup toasted macadamia nuts
- Olive oil
- Man Grind Flakes and cracked pepper
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- 3 tablespoons Fire in the Hole
1 tablespoon white balsamic vinegar (or apple cider vinegar)
- 1 teaspoon runny honey
- 1 tablespoon olive oil
- Squeeze of lemon juice
- Man Grind Flakes, to taste
Directions
- Slice peaches into thick wedges. Brush lightly with olive oil and grill on a BBQ or grill pan for 1–2 minutes each side until charred but still holding shape.
- Rip the prosciutto and cheese into easy, bite-sized pieces.
- In a small jar or bowl, whisk together all the dressing ingredients, until smooth and creamy. Taste and adjust lemon, honey, or salt to your liking.
- On a large serving platter, layer the rocket, grilled peaches, prosciutto, mozzarella, and basil leaves.
- Drizzle generously with the Chipotle Mayo Dressing. Scatter over toasted nuts and finish with cracked pepper and a few extra basil leaves.
- Serve immediately while the peaches are still warm. Yum!
