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    Peach, goats’ cheese & prosciutto salad

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    Peach, goats’ cheese & prosciutto salad

    • Total time: 20 minutes 20 minutes

    Serves: 4

    Ingredients

    2 peaches, halved
    1 bulb red chicory
    90g wild rocket
    6 sprigs basil, leaves picked
    3 tbsp extra virgin olive oil
    1 tbsp balsamic vinegar
    1 tsp clear honey
    1 tsp Dijon mustard
    4 sprigs mint, leaves picked
    125g soft goats’ cheese
    4 slices prosciutto

    Method

    1. Slice the peaches into wedges, around 2cm thick, and put in a large bowl. Trim androughly chop the chicory and add to the peaches, along with the rocket. Roughly tear½ the basil leaves and add these too. In a separate bowl, whisk together the olive oil, balsamic vinegar, honey and mustard; season.

    2. Finely chop the remaining basil and the mint leaves. Break off nuggets of the goats’ cheese and roll them through the chopped herbs.

    3. When you are ready to serve, spoon the dressing over the peaches and leaves and toss together well. Spread out over a platter and drape over the prosciutto. Dot over the herby goats’ cheese and serve straight away, with some crusty bread, if liked.

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