Peach Prosciutto Salad

Another recipe from an old magazine that someone kindly left in my building’s laundry room. This is a really simple recipe, perfect for summer.

For the dressing
1 very ripe peach
2 Tbsp cider vinegar or white wine vinegar
¼ tsp salt
1/3 cup extra virgin olive oil

For the salad
6 slices prosciutto
3 ripe peaches
3 green onions
3 Tbsp roasted pine nuts
mixed greens, about 12 cups (I’m a big fan of arugula myself, but baby spinach would be good too)

For the dressing
Peel the peach. Coarsely chop. Place in a food processor; add vinegar and salt, then purée. Add oil and whirl again until thoroughly mixed. The dressing will be quite thick. It will keep well, covered and refrigerated, up to 3 days.

For the salad
Place greens in a very large bowl. Slice prosciutto into small(ish) pieces. Slice peaches into wedges. Thinly slice green onions. Add to the bowl with the greens and toss. Add dressing and top with pine nuts. (If you will be eating the salad in more than one sitting, then only add dressing to the portion you are eating; the greens will stay crisp in the fridge if you withhold the dressing.)