Peach and Prosciutto Salad

Peach and Prosciutto Salad

(Excerpted from Mandy's Gormet Cookbook)

Ingredients

• 1 cup arugula
• 1 cup shredded frisée lettuce
• 1 cup chopped radicchio
• 1 peach, cut into 6 or 8 segments
• 2 tablespoons thinly sliced red onion
• ¼ ball fresh burrata, at room temperature
• 2 tablespoons toasted pine nuts
• 2 tablespoons torn basil leaves
• 2 thin slices prosciutto
• ⅓ cup Italian Summer Dressing (recipe to follow)

Italian Summer Dressing

• 1½ cups (375 ml) olive oil
• ½ cup (125 ml) high-quality balsamic vinegar
• 1 tablespoon Maldon salt
• 1 teaspoon freshly ground black pepper

Directions

Combine all of the ingredients except the prosciutto in a large stainless-steel bowl. Top with the dressing, and using tongs, toss until well mixed and dressed. Serve on a large plate or small platter, and top with the prosciutto slices.

For the Italian Summer Dressing

Combine all the ingredients in a jar and then seal and shake to combine. This dressing will keep in an airtight container, at room temperature, for up to 7 days.