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You are here: Home / Vegetarian / Salads / Peach and Prosciutto Salad

Peach and Prosciutto Salad

January 15, 2018 by admin Leave a Comment

It’s summer here and our ‘fruit salad’ tree is finally full of peaches (red and yellow), but alas no nectarines yet. It is the first year that we’ve had any kind of peach harvest.

So we’re making peach pie, peach tart, peach chutney, and eating fresh peaches.

Here’s a simple salad

Rocket lettuce (arugula)
Red onion, sliced thinly
Radish, sliced thinly
Cherry tomatoes, halved
Green papaya ribbons (substitute zucchini)
Peach slices
Proscuitto (I used Spanish jamon)
Goat curd
Black pepper

The dressing added later was macadamia oil and blood plum vinegar and it went very well.

You could substitute shaved parmesan for the goat curd.

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Filed Under: Salads

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I now cook on Mornington Peninsula in Victoria, Australia, having moved recently from the Adelaide Hills in South Australia. The region is similar to the Mediterranean, with temperate climate, fertile hills, nearby ocean, wonderful local vegetables, fruit, wine and meat produced locally. Meanwhile our Adelaide Hills garden has cherry, peach, almond, citrus, olive, pomegranate and fig trees which are suffering neglect! Cooking has been a growing passion for me, about connecting culture, creativity, community and spirit.

Photos taken on iPhone 4 and 5 using Hipstamatic and a Canon 5D Mk III.

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