It was a July 4th celebration that I was first introduced to this incredible salad. With a mouth full of all different textures and flavors, I might have gone back for thirds, not just seconds. The bite of peaches, prosciutto, and goat cheese combined with the sweetness of the sliced figs and the creaminess of the avocado made this salad absolutely irresistible. Easy to pack up for a day on the lake or dress it up for the perfect outdoor summer dinner party, this one is one you must try. Peaches are in, everyone. You will love.
Peach, Proscuitto and Fig Salad
1/2 cup plus 2 Tbs. balsamic vinegar
1/3 c prosciutto – torn into pieces
2 ripe avocado
2 firm, ripe peaches
2 c sliced figs
2 Tbs of dill
2 bunches of arugula (about 2 cups),
2 Tbs. grapeseed oil or Extra Virgin Olive Oil
Salt and freshly ground pepper, to taste
1/4 lb. fresh goat cheese, crumbled
Let your arugula serve as your base. Gently layer all ingredients one by one until all are piled high. Once arranged, gently the extra-virgin olive oil (grapeseed, if you prefer) on top followed by the balsamic vinegar. Garnish with dill and enjoy!