By Dave Bender

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

¼ cup Canola Oil
¼ cup Champagne Vinegar
1 tbsp Honey
Salt & Black Pepper to taste


  • 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


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