Poached Peaches, Prosciutto, Whipped Ricotta and Hazelnut Balsamic Salad
prep time: 20 minscook time: 5 minstotal time: 25 mins
•2 tablespoons TSIG Extra Virgin Olive Oil
•2 tablespoons TSIG Traditional Style Balsamic or TSIG White Peach Balsamic
•2 teaspoons honey
•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
•sea salt flakes
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.