Peach Salad with Beacon Blue and Prosciutto
This vibrant Grilled Peach Salad with Beacon Blue and Prosciutto combines sweet, salty, and peppery flavours in a deliciously fresh dish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.pongcheese.co.uk.
Cooking tools:
- Grill pan
- Stove
- Pastry brush
- Mixing bowl
- Chef's knife
- Cutting board
- Tongs
- Serving platter
- Measuring spoon
- Measuring cup
- Salad spinner
- Spoon
- Kitchen towel
Ingredients
- 2 ripe peaches, pitted and halved
- Cooking Oil (preferably grapeseed or avocado oil)
- 140g baby rocket
- 60g walnut halves, toasted
- 1/2 small red onion, thinly sliced
- 100g cherry tomatoes, halved
- 55g Beacon Blue cheese, crumbled
- 55g prosciutto, torn into pieces
- 2 tbsp balsamic vinegar
- 2 tbsp extra virgin olive oil
- salt and pepper, for seasoning
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