Warm Peach + Arugula Salad
I feel like shelter-in-place has made me appreciate fresh produce in a whole new way. Before COVID-19, it was easy to just pop by the grocery store on our way home to get something fresh to add to dinner. Currently, that’s not as simple a task, so we’ve been getting creative with the things we already have in the house. I went to throw together this salad on the weekend and realized we didn’t have any fresh peaches, so it was frozen peaches to the rescue! Sounds weird, but it actually turned out pretty delicious, if I do say so myself. Sub in fresh peaches if you have them (also very delicious!) but the warm, sweet peaches, matched with the zip of the red onion and arugula in this salad is pretty tasty. Use goat feta or your preferred cheese substitute to make this dairy free!
Recipe
Warm Peach + Arugula Salad with Prosciutto Crisps, Candied Nuts and Goat Cheese
Ingredients
Prosciutto, thinly sliced
Baby Arugula
Red onion, thinly sliced
Soft goat cheese, crumbled
Pecans, roughly chopped
1/2 tbsp + 1/2 tbsp coconut oil
2 tsp + 2 tsp brown sugar
1/2 tsp cinnamon
Peaches, sliced. fresh or frozen
Balsamic glaze, like Nonna Pia’s
Directions
In a small skillet over medium-high heat, add prosciutto and allow to cook until it starts to look shrivelled and edges start to brown, about 5 minutes. Remove from heat to a paper towel lined plate. Allow to sit for a couple minutes
Wipe out skillet and make sweet, toasted pecans: heat 1/2 tbsp coconut oil (or butter) over medium heat. Add pecans and allow to toast for a minute or two. Add 2 tsp brown sugar and toss to coat. Allow to toast a couple more minutes, and then pour nuts on a large plate/cookie sheet to cool (I just add them to my prosciutto cooling plate)
Using the same skillet, add another 1/2 tbsp coconut oil or butter. Add 2 tsp brown sugar and a sprinkle of cinnamon over medium heat. Once melted and combined, add peaches. Toss to coat and allow to cook for about 5 minutes, until thawed, and flipping once while cooking.
In a large bowl, arrange baby arugula, and red onion. Add goat cheese crumbles, nuts and crumble the now crispy prosciutto over the top. Add peaches and drizzle with balsamic glaze.
Eat immediately and enjoy!
