Peach and Prosciutto Salad
Ingredients
4 golden peaches, halved
80g prosciutto
1 cup baby spinach
1/3 cup almonds, chopped
2 tbsp orange zest strips
1/3 cup orange juice
2 tbsp white balsamic vinegar
2 tbsp olive oil
1/2 tsp English mustard
Salt and pepper
Method
To make the dressing, whisk orange juice, vinegar, oil and mustard in a bowl. Season with salt and pepper and set aside.
Heat a chargrill pan over high heat. When hot, place peach halves cut-side down and cook for 2 minutes or until charred and soft. Turn over and cook for 1-2 minutes. Transfer to a plate to cool.
Arrange two halves on each plate and top with prosciutto, baby spinach, almonds and orange zest.
Drizzle over the dressing and serve.
SERVES 2
