Prosciutto, Brie and Peach Salad

Summer cooking for me means less time hovering over the stove and more with my family and friends.  A perfect dish for easy entertaining as it can be prepared ahead of time before your guests arrive. Peaches originated in China as far back as the 10th century and are rich in vitamin A and potassium. They are more than 80 percent water and are a good source of dietary fiber, making them good for those trying to lose weight.

Serves 4

4 handfuls of rocket
2 peaches, sliced
100g double cream Brie cheese, sliced
handful dried cranberries or fresh pomegranate seeds
8 or so slices prosciutto, torn up
extra-virgin olive oil
cranberry pear balsamic vinegar
freshly ground pepper and sea salt

Arrange rocket on a platter and scatter prosciutto, peach sliced, brie and cranberries. Drizzle with olive oil and balsamic vinegar. Beautiful!

The Culinary Chase’s Note: You can also use other stone fruit such as plums, apricots, nectarines. Use your favorite flavored balsamic vinegar if you can’t find the cranberry pear and try, if you can, to choose a white balsamic vinegar (for esthetic purposes).  Serve with fresh bread to mop up the juices from the salad and enjoy with a glass of Prosecco!

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