Poached Peaches, Prosciutto, Whipped Ricotta and Hazelnut Balsamic Salad

Bowls, Main Dish, Power Lunches, Salads, Sides
Yield: 4Pin it

Poached Peaches, Prosciutto, Whipped Ricotta and Hazelnut Balsamic Salad

prep time: 20 minscook time: 5 minstotal time: 25 mins

ingredients:

2 tablespoons TSIG Extra Virgin Olive Oil
2 tablespoons TSIG Traditional Style Balsamic or TSIG White Peach Balsamic
2 teaspoons honey
sea salt
4 ripe peaches
2 large ripe tomatoes or you can use 1 lb mixed tomatoes
8 oz fresh ricotta cheese
4-6 thin sliced prosciutto torn into pieces
1 bunch fresh basil leaves
1 bunch mint leaves
1/2 cup toasted hazelnuts
black pepper
sea salt flakes

instructions

1. Poach peaches in hot water. Peel and cut in half and stone.

2. Whisk oil, vinegar, and honey in a small bowl until honey is dissolved; season with salt.

3. Toss peaches, tomatoes, and half of dressing in a medium bowl; let sit 5 minutes.

4. Place the ricotta in a medium bowl and whip with a whisk until creamy and fluffy. Swirl at the bottom of a large serving platter. Top the ricotta with the peaches and tomatoes and drizzle with remaining dressing. Scatter a few torn basil and mint leaves over and season with sea salt and pepper, then finish with the prosciutto slices and the toasted hazelnuts.


Dee LawrenceComment