Prosciutto, Peach, and Sweet Lettuce Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Serve this light main-course salad with a hunk of crusty baguette and a glass of chilled riesling. 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 substitute feta or goat cheese. Ingredients:
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) |
Directions:
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.
3. Wine note: With this salad, you need a wine that can take the sweetness of peaches and honey. Riesling's the ticket. It has a honeyed character built right in, and it adores cured pork. Apex Cellar's 2008 Riesling from Washington state's Columbia Valley (about $18) would be a great choice, with a spritz of lemon offsetting its off-dry stone fruit. -Sara Schneider
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