Peach & Prosciutto Salad
Ingredients
1 head escarole (CA)
1 large peach (Twin Peaks New Castle CA)
1 head radicchio (CA)
1/4 lb sliced prosciutto (Imported)
1/4 cup slivered almonds
Dressing:
¼ cup Canola Oil
¼ cup Champagne Vinegar
1 tbsp Honey
Salt & Black Pepper to taste
Method:
- Chop escarole & radicchio into medium size pieces.
- Saute prosciutto until crisp, 10 to 12 minutes
- Store salad and dressing separately
- Grill halved peaches and slice.
serves 2