I just made this salad this weekend and WOW is it amazing. I am an avid peach fan and I love salads, put them together and you get an amazing combination. The prosciutto tops it off with a salty flavor, leaving you with a light and refreshing salad. I would recommend serving this light main-course salad with a hunk of a crusty baguette; A meal just can not be complete without bread! Choose ripe, juicy peaches, and leave the peel on for more texture. Ricotta salata is a milky, mild, slightly salty cheese that’s easy to crumble; you can also substitute feta or goat cheese. This salad is perfect for when it is really hot outside. This might be one of my new favorites….Lets get cooking.
2 tablespoons fresh lemon juice
2 teaspoons honey
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
2 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh mint
1 (6.5-ounce) package sweet butter lettuce mix
2 large ripe peaches, cut into wedges
3 ounces very thin slices prosciutto, cut into 1-inch pieces
3 ounces ricotta salata cheese, divided into 4 equal pieces
2 tablespoons dry-roasted sunflower seed kernels
Small mint leaves (optional)
1. Combine first 4 ingredients, stirring with a whisk. Gradually drizzle in olive oil, stirring constantly with a whisk. Stir in chopped mint.
2. Combine lettuce mix and peach wedges in a large bowl. Drizzle lettuce mixture with dressing; toss gently to coat. Arrange about 2 cups salad in each of 4 bowls; top each serving with 3/4 ounce prosciutto, 1 piece of ricotta salata, and about 2 teaspoons sunflower seed kernels. Garnish with small mint leaves, if desired.
I hope you enjoy this scrumptious salad as much as I do. Please feel free to express your comments or questions in the comment section below.