Prosciutto and Peach Salad with Figs

Updated August 14, 2020

Prosciutto and Peach Salad with Figs

This no-cook, deliciously simple lunch tastes at its absolute best during summer, when peaches and figs are big and juicy. You’ll get maximum flavor from these fruits if they’re served at room temperature, rather than straight from the refrigerator.

Use fresh thyme in the dressing for a beautifully aromatic finish.

Serves4

Ingredients

3 cups (90 g) packed baby salad leaves
3 ounces (85 g) prosciutto
3 ripe peaches, sliced
4 figs, quartered
8 ounces (227 g) Brie cheese, sliced into small chunks
1/4
cup (32 g) roughly chopped walnuts
Honey Thyme Dressing
1/4
cup (60 ml) olive oil
Juice of 1/2 lemon
3 tablespoons (60 g) honey
2 teaspoons (8 g) Dijon mustard
1 tablespoon (3 g) chopped thyme leaves
Pinch of salt
Pinch of freshly ground black pepper

Instructions

On a serving plate, arrange the baby salad leaves. Nestle in slices of prosciutto, peaches, figs and Brie.
In a small bowl, whisk together all the dressing ingredients.
Drizzle the salad with the dressing and sprinkle with the chopped walnuts before serving.

Tip: If your peaches and figs are a little underripe, you can dust slices of them with a little brown sugar and grill for a couple of minutes to sweeten them right up.

Reprinted with permission from Seriously Good Salads by Nicky Corbishley, Page Street Publishing Co. 2019