Peach Salad

It is simply too hot to cook. Make this salad and enjoy. Leave out the prosciutto if you want to make this vegetarian. 

Let's get started.

Peach Salad

6 Peaches, cut into wedges 

1/2 Red Onion, thinly sliced 

2 Tbsp. White Wine Vinegar

2 Tsp. Honey

2 Tsp. Dijon Mustard

1/4 Cup Olive Oil

1/2 Cup Candied Walnuts

1/4 Cup Fresh Basil & Mint

8 oz. Arugula 

4 Oz. Prosciutto, Torn into 2 inch pieces  

Burrata 

Kosher Salt

Freshly Ground Black Pepper

Soak the onion in ice water for 10 minutes, drain and pat dry. Bake the prosciutto until it is slightly crispy about 5-10 minutes.

In a bowl, add in the vinegar, honey, Dijon, oil, and whisk until well combined. Add in the onion, peaches, basil, mint, arugula, prosciutto, and walnuts.

Toss the arugula and red onion with the dressing until everything is evenly coated. Top with peaches, prosciutto, and burrata. 

Serve and enjoy.

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