Peaches Bocconcini Ands Prosciutto Salad Food

PEACHES, BOCCONCINI ANDS PROSCIUTTO SALAD

Steps:

• VINAIGRETTE: Combine first 5 ingredients in blender. Add olive oil and blend until smooth.
• Arrange salad ingredients on platter and drizzle with vinaigrette. Refrigerate any remaining vinaigrette.

PEACH AND PROSCIUTTO SALAD

Steps:

• For dressing, peel peach. Coarsely chop. Place in a blender or food processor. Add vinegar and salt. Whirl until puréed, then add oil and whirl. Dressing will be quite thick. It will keep well, covered and refrigerated, up to 3 days.
• Just before serving, place spinach in a very large bowl. Slice prosciutto into thin strips. Peel peaches, if you wish. Slice in half, then thinly slice into wedges. Thinly slice onions. Add all to spinach. Drizzle with dressing and sprinkle with nuts. Toss to evenly mix.

PEACH AND PROSCIUTTO SALAD

Steps:

• Arrange rocket on a platter.
• Tear prosciutto into large pieces and place on top of the rocket and then top with peaches, bocconcini and chives.
• Drizzle the salad with dressing and season with salt and pepper and serve.

LEMON AND HERB CHICKEN WITH PEACH AND PROSCIUTTO SALAD

Steps:

• Put the chicken fillets in a shallow glass or ceramic dish.
• Put wine, lemon juice, oil, garlic, mustard and parsley (or tarragon if using) in a small bowl and whisk to combine and then add the lemon skin strips and the wine mixture to the chicken, turning chicken to coat, cover and put in the fridge for 2-4 hours to marinate.
• Peach and Prosciutto Salad - put peach, onion, basil, salad leaves (or beetroot and chard leaves if using), bocconcini and prosciutto in a large bowl and toss to combine.
• Put vinegar, oil and mustard in a small bowl and season with pepper and whisk to combine, set aside.
• Spray barbecue plate or barbecue grill with cooking spray and preheat to medium.
• Drain chicken fillets from the marinade, reserving marinade.
• Put fillets on the barbecue plate and cook, brushing once with reserved marinade for 4 minutes on each side or until cooked through (this will depend on thickness of chicken breasts).
• Divide the chicken between plates.
• Drizzle dressing over salad and toss and then serve with the chicken.