by Olga of Mango & Tomato
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Photo by Olga of Mango & Tomato
Olga of Mango & Tomato's Notes:
1 peach Ask a question about this ingredient
10 cherries Ask a question about this ingredient
2 slices of prosciutto Ask a question about this ingredient
2 tablespoons blue cheese, crumbled Ask a question about this ingredient
1 handful arugula Ask a question about this ingredient
Slice a peach in half. Remove the pit. Grill on a grill, panini grill or use a cast iron pan.
Ask a question about this stepCombine arugula with olive oil, red onions and cherries which have been pitted and halved.
Ask a question about this stepTop with crumbled blue cheese, ribbons of prosciutto and grilled peaches.
Ask a question about this stepEat immediately.
Ask a question about this stepfor more photos and recipes, check out my blog: www.mangotomato.com
Happy Eating!
Dorie is a food writer and award-winning author of ten cookbooks, her most recent being Around My French Table: More Than 300 Recipes from My Home to Yours.
We enjoyed this salad tonight as my daughter had just returned from the Okanagan with freshly picked peaches and cherries. I was surprised at how well the sweetness of the fruit paired with the savoury taste of the cheese. We didn't add prosciutto and I am not sure I would the next time I make it, it doesn't need it. Very tasty, a different salad each bite!