Recipe courtesy of Suzanne Goin
Peaches and Arugula with Goat Cheese, Marcona Almonds, Crispy Prosciutto and Honey
Total:
30 min
Active:
15 min
Yield:
6 servings
Level:
Easy
Total:
30 min
Active:
15 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 1/4 cup finely diced shallots
  • 3 tablespoons sherry vinegar
  • Kosher salt
  • 5 ripe peaches
  • 1 cup extra-virgin olive oil
  • Freshly ground black pepper
  • 6 slices prosciutto di Parma
  • 2/3 cup Marcona almonds
  • 8 ounces arugula, cleaned and dried
  • 3 ounces hard goat cheese
  • 3 teaspoons honey

Directions

Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.

In a bowl, combine the shallots, vinegar and 1/2 teaspoon salt, and let sit for 5 minutes.

Dice 2 of the peaches, leaving the skin on. Using a mortar and pestle, pound the diced peaches to a coarse puree. Transfer the peach puree to the shallot mixture, whisk in 3/4 cup olive oil and a pinch of salt and pepper. Taste for balance and seasoning. Place the slices of prosciutto on the prepared baking sheet.

Place another sheet of parchment paper over the prosciutto and another baking sheet on top of that. The second baking sheet will prevent the prosciutto from curling up in the oven. Cook in the oven for 10 to 12 minutes. Remove from the oven and cool completely. The prosciutto will crisp up while cooling.

Roughly chop the Marcona almonds and place in a bowl. Whisk in the remaining 1/4 cup olive oil. Add a pinch of salt and pepper.

Cut the remaining 3 peaches in half, remove the pits and cut them into 1/4-inch-thick slices. Arrange the sliced peaches and arugula on a plate. Tuck in some crispy prosciutto. Using a vegetable peeler, shave some goat cheese and tuck some cheese in and over the salad. Drizzle some of the peach vinaigrette over the salad.

Sprinkle the Marcona almonds over that and finish by drizzling some honey over the whole salad.

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Baby Arugula Salad with Balsamic Roasted Peaches

Recipe courtesy of sweetgreen

Peach and Arugula Salad with Crispy Pancetta and Gorgonzola

Recipe courtesy of Bobby Flay

Baby Arugula with Balsamic Roasted Peaches, Goat Cheese, Toasted Almonds, Purple Basil, Shallots tossed with a Balsamic Yogurt Dressing and a drizzle of Truffle Oil

Recipe courtesy of sweetgreen

Arugula Pesto

Recipe courtesy of Michael Chiarello

Peach Lassi

Recipe courtesy of Bal Arneson

Frozen Peaches

Recipe courtesy of Alton Brown

Peach Clafouti

Peach Sangria

Recipe courtesy of Food Network Kitchen

On TV

Pizza Masters

7:30am | 6:30c

Pizza Masters

8:30am | 7:30c

Pizza Masters

9:30am | 8:30c

Unwrapped 2.0

10:30am | 9:30c

Unwrapped 2.0

11am | 10c

Cake Hunters

11:30am | 10:30c

Cupcake Wars

12pm | 11c

Cupcake Wars

1pm | 12c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c
On Tonight
On Tonight

Bakers Vs. Fakers

8pm | 7c

Cupcake Wars

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cupcake Wars

1am | 12c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here