Throwback Thursday, Summer Peach Salad

the Painted Apron

3 years ago

Like tomatoes and corn, fresh peaches really shine

in the Summer months

This roasted peach salad is a treat for lunch or a light dinner

Peaches, prosciutto, brown sugar, balsamic glaze,

pecans, butter and salad greens

Do you know the quick and easy way to peel peaches?

Drop them in boiling water for 1 minute,

then the peel pretty much just slides off

Cut the peaches in half and remove the pits

Fill cavities with chopped pecans,

dot with butter, and sprinkle with brown sugar

That might sound a little decadent, but you really can’t fit much in there!

If you want to keep it light, you can skip the filling

Put the peaches on a foil lined pan

and top with a slice of prosciutto, tucking ends under

Bake in the oven at 400 degrees for about 10-15 minutes,

until hot and prosciutto gets crisp

Serve on a bed of greens,

such as fresh spinach and romaine lettuce

and drizzle with balsamic glaze

I tossed my greens with a touch of Orange Marmalade Vinaigrette

before adding peaches

Summer Peach Salad with Balsamic Glaze

Fresh summer peaches filled with brown sugar and pecans, topped with prosciutto are baked and then served on fresh spinach and romaine and served drizzled with balsamic glaze

Course Main Course, Salad

Cuisine American

Keyword balsamic glazed peaches, fres peaches, orange vinaigrette, Peach Salad, summer salad

Servings 4 peach halves

Ingredients

2 fresh ripe peaches peeled and cut in half
1 T butter
1/4-1/2 cup chopped pecans
2 T brown sugar
balsamic glaze
4 thin slices prosciutto
salad greens such as fresh spinach and crisp romaine
Orange Marmalade Vinaigrette or vinaigrette of your choice

Instructions

Fill cavities of peaches with nuts. Top with 1/4 T butter and sprinkle with brown sugar. Cover peach half with a thin slice of prosciutto. Place peaches on a piece of foil or a foil lined baking sheet and grill* or cook at 400 for about 15 minutes, until hot and prosciutto is crisp. Serve on a bed of lightly dressed greens and drizzle with balsamic glaze.