Peach and Prosciutto Salad
Ingredients
A note about gluten: When served without bread, this recipe is gluten free.
- cooking spray or canola oil, for grilling the peaches
3
peaches (or nectarines)
16 oz.
Kowalski's Artisan Sourdough Bread, sliced 1" thick
5 oz.
mixed spring greens, arugula, herb salad or a combination
3 oz.
thinly sliced prosciutto
- Lemon-Honey Vinaigrette, to taste (recipe below)
- freshly ground Kowalski's Black Peppercorns, to taste
- mild, creamy fresh cheese (such as Kowalski's Signature Fresh Mozzarella Cheese, ricotta, fresh goat cheese or burrata), for serving
Directions
- Preheat a grill to medium-high heat; clean grill grates.
- Mist or lightly brush cut sides of fruit with cooking spray or oil; grill directly over the heat, cut side down, until dark grill marks form (about 2 min.). Flip fruit; grill to desired tenderness (up to 5 min.).
- Remove fruit from grill (keep grill heated); set aside to cool slightly.
- Grill bread directly over heat until grill marks form but bread is still chewy inside (about 2 min.). Flip bread; lightly toast other side (about 1 min. more). Set grilled bread aside.
- Place greens on a serving platter or individual salad plates; arrange grilled peaches and prosciutto on top of greens.
- Drizzle with vinaigrette; sprinkle with pepper to taste.
- Serve with cheese and grilled bread on the side.
LEMON-HONEY VINAIGRETTE: In a small mixing bowl, whisk together ¼ cup Kowalski’s Freshly Squeezed Lemon Juice (from the Produce Department), ¼ cup Kowalski’s Extra Virgin Olive Oil and 2 tbsp. Kowalski’s Pure Honey; season with freshly ground Kowalski's California Sea Salt and Black Peppercorns to taste. Makes about ½ cup.
