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simple sunday: peach, prosciutto and butter lettuce salad

July 10, 2011

I threw this salad together the other night before a late Pilates class.  I wanted something light but with enough heft to get me through the class.  This was perfect.  Plus, it took less than 10 minutes to make so it definitely works for a quick weeknight dinner.

I loved that each bite had sweetness from the peaches and saltiness from the prosciutto.

Peach, Prosciutto and Butter Lettuce Salad

For the dressing:
2 tbsp. lemon juice
2 tsp. honey
3 tbsp. olive oil
pinch of salt
pinch of pepper

For the salad:
1 head butter lettuce, torn into bite-sized pieces
2 large ripe peaches, peeled and sliced
4 thin slices of prosciutto de parma
2 tbsp. dry roasted sunflower seeds
10 mint leaves
2 oz. goat cheese
4 slices French bread
1 tbsp. olive oil

In a small bowl, combine all of the ingredients for the dressing.  Whisk quickly so the mixture emulsifies.

Drizzle the olive oil on the slices of French bread and toast for 5 minutes at 350 degrees.  When the slices of toast are light brown, remove from the oven and spread a thin layer of goat cheese on each.  Put them back in the oven and broil for 1 minute.

Preheat a skillet over medium heat; when it is hot, lay the slices of prosciutto in the pan.  Flip the slices after a minute or two. Cook until slightly crispy.  Remove from the pan; when cool, tear into small pieces.

Combine the lettuce, slices of peaches, torn prosciutto, sunflower seeds, mint and dressing.  Serve with goat cheese toasts.

note: I used white peaches, which is why they look like pears in the picture above; pears would probably be good too.

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