Beautiful Peach & Prosciutto Salad

Not only is this salad stunningly gorgeous, but it's a SUPER easy way to impress your guests while taking advantage of peach season. The prosciutto wrapped peaches are an extremely simple yet elegant touch - making it a feast for your eyes as well as your taste buds! The salty prosciutto combined with the sweet, juicy peaches and crunchy pistachios is absolutely mouthwatering. It's the perfect easy salad for a warm late-summer evening!

I’ve made the measurements for this recipe a little bit loose on purpose so that you can make it for many or just a few people. Feel free to add more or less of anything based on personal preference, enjoy!

Here's what you'll need:

• 4-6 cups of arugula – however much you think you will need to make the salad big enough to serve to your guests

• 1-2 peaches, ripe

• Enough prosciutto to wrap a slice around each peach slice

• ¼ cup parmesan shavings

• 1 red or purple carrot, sliced into ribbons with a veggie peeler

• 1 bunch basil, chopped

• ¼ cup pistachios, chopped

• Balsamic vinaigrette for serving– you can use store bought or make your own.

I used the balsamic vinaigrette from AllRecipes.com (but I left out the minced garlic, I didn’t think it would be the most wonderful thing to pair with peaches) – I will link that recipe below. The shallots in this recipe added a lot of flavor to this salad, so if you’re using store-bought, I would recommend slipping some minced shallots into it!

Here's what you do:

1. Combine the arugula, carrot ribbons, and ½ of the basil, laying the mixture out on a salad platter or bowl. Make sure that the carrot ribbons are strewn throughout the salad, and not all falling to the bottom of the platter/bowl.

2. Cut the peaches into slices and wrap each slice in a slice of the prosciutto – don’t worry about making it perfect! Next, arrange the prosciutto wrapped peaches on top of the greens.

3. Place the parmesan shavings evenly throughout the salad so that each serving will get some, and then sprinkle the pistachios and remaining basil on top. *If you are serving the salad later on, you can now cover it in plastic wrap and place it in the refrigerator for a few hours*

4. Drizzle with balsamic vinaigrette & serve.

The recipe for the dressing that I used is below - remember, I omitted the garlic, but follow your heart!

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