Peach and Proscuitto Salad

This summer I've been experimenting with sweet and savory salad combinations, and this peach and proscuitto salad tastes positively Baroque. Suitably, the recipe uses hefty Italian ingredients like rich balsamic vinegar, dull-yet-sweet fresh mozzarella and plenty of olive oil. Depending on what’s in season you can substitute peaches with substantial late summer fruits like nectarines, plums or figs.

The salad hits all the nutrition high notes. Serve with a sour dough wheat bread to make dinner or a Sunday lunch.

Adapted from Alisa Barry’s La Bella Vita (2003)

Ingredients:

For the salad—

2 ripe yet firm peaches
Olive oil
Coarse ground salt
1 bunch arugela
4 slices proscuitto
4 ounces fresh mozzarella
10 fresh mint leaves
Fresh ground black pepper to taste

For the dressing—

1 tablespoon honey
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
1 tablespoon orange juice
1 teaspoon salt
14 tablespoons olive oil

Process:

Slice peaches into ¼” wedges.
Brush with olive oil and sprinkle with rough salt.

If you have a grill pan, fabulous—get it out—this is one of the few times you’ll actually use it. If you don’t, get the thickest skillet you have and put it on high heat. Slip in the peach slices, just a few at a time, and roast for a minute or so on each side, aiming for a lightly toasted golden color.

Place peach slices on a paper towel lined plate to dry and set aside.

Next make the vinaigrette. In a wide bowl combine the honey, vinegars, orange juice and salt. Wisk in the olive oil until mixture is emulsified.

Build the salad by spreading the arugela leaves on a large plate. Layer with proscuitto, then the roasted peach slices. Next add the mozzarella that has been roughly torn into bite-sized pieces. Drizzle with the vinaigrette, then scatter the mint leaves for effect and an extra snap of flavor. Top with a round of fresh ground black pepper and serve.