Prosciutto and Peach Salad with Figs
Published by Page Street Publishing Co.
This no-cook, deliciously simple lunch tastes at its absolute best during summer, when peaches and figs are big and juicy. You’ll get maximum flavor from these fruits if they’re served at room temperature, rather than straight from the refrigerator.
Use fresh thyme in the dressing for a beautifully aromatic finish.
- 3 cups (90 g) packed baby salad leaves
- 3 ounces (85 g) prosciutto
- 3 ripe peaches, sliced
- 4 figs, quartered
- 8 ounces (227 g) Brie cheese, sliced into small chunks
- 1/4 cup (32 g) roughly chopped walnuts
- Honey Thyme Dressing
- 1/4 cup (60 ml) olive oil
- Juice of 1/2 lemon
- 3 tablespoons (60 g) honey
- 2 teaspoons (8 g) Dijon mustard
- 1 tablespoon (3 g) chopped thyme leaves
- Pinch of salt
- Pinch of freshly ground black pepper
On a serving plate, arrange the baby salad leaves. Nestle in slices of prosciutto, peaches, figs and Brie.
In a small bowl, whisk together all the dressing ingredients.
Drizzle the salad with the dressing and sprinkle with the chopped walnuts before serving.
Tip: If your peaches and figs are a little underripe, you can dust slices of them with a little brown sugar and grill for a couple of minutes to sweeten them right up.
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Reprinted with permission from Seriously Good Salads by Nicky Corbishley, Page Street Publishing Co. 2019