Best Warm Peach And Prosciutto Salad Recipes

Warm Prosciutto-Wrapped Peaches image

Provided by Food Network Kitchen

Categories appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 6

2 ripe peaches, quartered and pitted
1 tablespoon extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
1/4 cup mint leaves, roughly chopped
4 thin slices prosciutto (about 2 ounces), halved lengthwise
1 tablespoon white balsamic vinegar

Steps:

Position a rack in the middle of the oven, and preheat the broiler. Line a baking sheet with aluminum foil.
Gently toss the peaches with 1 tablespoon olive oil on the prepared baking sheet; season with salt and pepper to taste and arrange cut-side down.
Broil until the skins are slightly charred, about 5 minutes. Turn so the skin side is down, and continue to broil until the tops of the peaches are lightly browned, about 5 minutes more. Drizzle lightly with olive oil, and cool slightly.
Sprinkle the warm peaches with the mint, and wrap a piece of prosciutto around each peach quarter. Drizzle with the balsamic vinegar, and top with a few grinds of pepper.
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Peach and Prosciutto Salad image

Provided by ImPat

Categories Fruit

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

100 g rocket
100 g prosciutto (thinly sliced)
3 peaches (yellow cut into wedges)
125 g bocconcini (cherry, drained and torn)
2 tablespoons chives (fresh chopped)
1/4 cup french vinaigrette dressing

Steps:

Arrange rocket on a platter.
Tear prosciutto into large pieces and place on top of the rocket and then top with peaches, bocconcini and chives.
Drizzle the salad with dressing and season with salt and pepper and serve.

Nutrition Facts : Calories 214.5, Fat 15.3, SaturatedFat 5.6, Cholesterol 24.7, Sodium 202.9, Carbohydrate 12.8, Fiber 2.1, Sugar 10.7, Protein 8.7

Peach and Prosciutto Salad image

Provided by Lambkyns

Categories Spinach

Time 10m

Yield 6 serving(s)

Number Of Ingredients 9

1 peach
2 tablespoons cider vinegar or 2 tablespoons white wine vinegar
1/4 teaspoon salt
1/3 cup vegetable oil
12 cups Baby Spinach or 12 cups mesclun
6 slices prosciutto
3 peaches
3 green onions
3 tablespoons pine nuts, toasted (optional)

Steps:

For dressing, peel peach. Coarsely chop. Place in a blender or food processor. Add vinegar and salt. Whirl until puréed, then add oil and whirl. Dressing will be quite thick. It will keep well, covered and refrigerated, up to 3 days.
Just before serving, place spinach in a very large bowl. Slice prosciutto into thin strips. Peel peaches, if you wish. Slice in half, then thinly slice into wedges. Thinly slice onions. Add all to spinach. Drizzle with dressing and sprinkle with nuts. Toss to evenly mix.

Nutrition Facts : Calories 149.7, Fat 12.5, SaturatedFat 1.6, Sodium 145.7, Carbohydrate 9, Fiber 2.5, Sugar 5.9, Protein 2.5

Jamie Oliver's Peach & Prosciutto Salad with Mozzarella Recipe image

Provided by Dianewaldron

Number Of Ingredients 10

2 cups mixed baby greens
1 ⁄4 lb prosciutto, thinly sliced
3 peaches, pit removed and cut into wedges (peeled or unpeeled optional)
2 Buffalo mozzarella cheese, balls torn into bit size pieces
2 tablespoons olive oil
2 teaspoons tbs fresh lemon juice
salt
pepper
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Steps:

In a jar mix together oil and lemon juice. Place lid tightly on and shake. Reserve to the side. In a bowl place baby greens. Add dressing, salt, pepper and toss. Place salad greens, in a layer on the bottom of the serving plate. Next strew around the plate the prosciutto as the next layer. Top with peach wedges and mozzarella. Serve immediately.