Peach and Prosciutto Salad

Summertime salad at its finest! These peaches were just begging to be turned into something delicious. Enjoy!

Huckleberry Collective
Huckleberry Collective
Huckleberry Collective

Peach and Prosciutto Salad

prep time: 5 Mcook time: 20 Mtotal time: 25 M


Peach and Prosciutto Salad
  • 2 Large Peaches (slightly firm)
  • 8 oz. Blue Cheese Crumbles 
  • 4 oz. Package of Prosciutto 
  • 3 Tablespoons of  Olive Oil 
  • Baby Arugula 
  • Cracked Pepper
  • Honey 


How to cook Peach and Prosciutto Salad

Peach and Prosciutto Salad
  1. Preheat oven to 400 degrees.
  2. Slice Peaches in half and remove the pit.
  3. Place  interior facedown on a parchment lined sheet pan.
  4. Bake for 5 minutes and then flip the Peaches. 
  5. Bake for 3 more minutes face up. 
  6. While your Peaches bake, slice Prosciutto into 2 inch pieces  (I used kitchen scissors to save the Prosciutto from breaking).
  7. Place 1 tablespoon of Olive Oil into a skillet and bring to medium heat. Begin sautéing Prosciutto pieces until the color changes and they are crispy. 
  8. Remove from skillet and place on paper towel to cool. 
  9. Once Peaches are finished baking, remove from oven and let sit for 5 minutes, then slice, leaving skins on. 
  10. Begin assembling your salad (you can serve 3 individuals or 1 large to toss). 
  11. Place Arugula first, then Peaches, Crispy Prosciutto and Blue Cheese. Top with Cracked Pepper, Olive Oil, and drizzled Honey to taste. 
  12. Serve and Enjoy!
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