Prosciutto Wrapped Peach Salad

Fresh peaches from Ontario are now available in the Maritimes and when the peaches first arrive, the grocery stores can’t keep them on the shelves. Only Ontario and British Columbia are capable of large-scale commercial production of tender fruit (peaches and nectarines, pears, sweet and sour cherries, plums and apricots). Peaches originated in China as far back as the 10th century. A peach is extremely 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. For recipes on peaches, click here.

Serves 4 as a side
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2 to 3 ripe peaches, cut into quarters
prosciutto slices
1 bag (142g) mixed salad greens
feta cheese, crumbled
6 kalamata olives, chopped
6 cherry tomatoes, halved
2 to 3 tablespoons olive oil
1 to 2 tablespoons balsamic vinegar

To wrap prosciutto around the peach, cut prosciutto in half and fold over, then wrap around peach slice. Heat a non-stick frying pan over medium-high heat and sear prosciutto wrapped peaches 1 to 2 minutes per side. You don’t want to brown them, just enough to get the juices from the prosciutto and peach coming through.  Remove from pan and let cool to room temperature. Meanwhile, combine the salad greens with the olives and tomatoes. Place peach slices on top of salad and drizzle with olive oil and balsamic vinegar.  Top with crumbled feta cheese.

The Culinary Chase’s Note: On a hot summer’s night, this salad is divine! I love the sweetness from the peach and the salty flavor from the prosciutto. You can also serve the peaches without searing them and will taste just as lovely.  Enjoy!