Peach and Prosciutto di San Daniele Salad
4 peaches, cut into thirds, pits removed
4 cups baby spinach
1½ cups chopped snow peas
½ cup sliced red onion
8 cherry tomatoes, halved
½ cup coarsely grated seedless cucumber
1 tablespoon chopped fresh mint
3 tablespoons olive oil
1 tablespoon red wine or balsamic vinegar
¼ teaspoon salt
⅛ teaspoon black pepper
12 thin slices (about 6 ounces)
Prosciutto di San Daniele
Mint sprigs (optional)
Heat broiler. Place peaches cut-side up on a broiler pan. Broil until edges are golden and flecked with brown, 3 to 6 minutes.
In a large bowl, toss spinach, snow peas, onion, tomatoes, cucumber and mint. In a small bowl, combine oil, vinegar, salt and pepper. Add to salad and toss.
Wrap a slice of Prosciutto di San Daniele around each peach piece. To serve, divide salad equally between four plates. Place three of the wrapped peaches alongside each salad.
Garnish with a mint sprig, if desired.
Makes 4 portions