ROASTED PEACH AND PROSCIUTTO SUMMER SALAD

Peaches in summer desserts are hard to beat.  Peaches in a savory salad?  Pretty darn good too.  The best part of this kind of dinner salad is that almost any other add-in works with this basic dish—olives, pimentos, croutons, toasted pine nuts, a little shaved parm, etc.  The sweet-sour dressing adds a certain je ne sais quoi to this flavor-filled summer salad.

Salad

• Cut peaches into generous slices. Spread on parchment-lined baking sheet and season with a little olive oil, lemon juice, salt and pepper.  Bake at 225’ for about 1 hour—then let cool.
• Tear prosciutto into pieces.
• Combine peaches and prosciutto on platter—top with crumbled blue cheese—add any other toppings–set sliced avocado in center.
• Drizzle dressing over salad.

Dressing

• Combine fairly equal amounts of white wine or rice vinegar, raspberry sauce or softened jam, and mayonnaise. Add salt, pepper and a few drops of hot sauce to taste. Whisk to combine and/or emulsify with immersion blender. 

The Kitchen Hive