Can you believe we're already well into August? This summer has completely flown by. At this point, i'm in panic mode when it comes to summer produce. I want to get as much as I possibly can before its gone!
The peaches and blueberries in particular have been so juicy and sweet this year. I've been stirring peaches into my yogurt, and just this morning I whipped up some simple blueberry muffins. For dinner, however, I thought i'd go a more savory route and put together a sweet-and-salty summer salad.
The combination of sweet, slightly soft grilled peaches with the crispy, salty prosciutto is such a delicious pairing. The blueberries added just a touch more sweetness, which worked well with the creamy, savory herb goat cheese. Add a simple honey-dijon vinaigrette and you've got the perfect summer salad!
For this salad, I used a firm peach, which softened up nicely on the grill. If you're skipping the grill, use a very ripe peach.
*1 package spring mix
*1 peach, sliced
*4 thin slices proscuitto
*crumbled garlic and herb goat cheese
*2 tbsp. blueberries
*1 tsp. balsamic vinegar
*1 tbsp. dijon mustard
*1 tbsp. honey
*6 tbsp. olive oil
Preheat the oven to 375. Line a cookie sheet with parchment paper and spread the prosciutto out in one layer. Bake for 15 minutes, or until it has shrunk slightly and turned a darker red, then set aside on a paper towel to drain.
To prepare the dressing, whisk together balsamic, mustard, honey, salt and pepper. Gradually add the olive oil while whisking until well combined.
Heat your grill or girl pan to medium high. Lightly brush the peaches with some of the dressing, then grill for 5 minutes, or until light grill marks appear.
Toss together spring mix, dressing, peaches, crispy prosciutto, blueberries, and goat cheese. Enjoy!