Local peaches are finally available in San Diego. I am no longer tempted to buy the shabby seconds from Chile in order to replicate the experiences described above. Peaches and nectarines are a versatile fruit used in sweet and savory dishes from salsas to cake.
I recently remembered preparing a recipe from Gourmet magazine that was inspired by the Italian combination of fruit and ham (think melon and prosciutto) when I was a college student. I searched Gourmet's web site without much success (they don’t have recipes from the 80’s anymore!). However, I do remember the main ingredients – peach, prosciutto and red onion. I added a few more components to turn these three flavors into a bright summer salad. Of course the peach and prosciutto create a classic combination, while the spinach adds texture and the balsamic vinaigrette ties it all together with a tangy yet light dressing.
We should definitely enjoy our stone fruits while we have them. The possibilities are endless.
Peach and Prosciutto Salad
3 Ripe peaches or nectarines (each with stone removed and cut into 1/8ths)
5 Slices of prosciutto, divided length wise into 4 pieces
½ cup diced red onion
3 Tbsp. extra virgin olive oil
1 Tbsp. balsamic vinegar
1 Tbsp. lemon juice
½ tsp. sugar
¼ tsp. salt
60z. box or bag of pre-washed baby spinach
Cracked black pepper to taste
Combine peaches, prosciutto and onion in a small bowl. Set aside.
|prosciutto sliced lengthwise|