This amazing salad was discovered by Emma in the Waitrose Food Magazine, July 2020 addition. Food writer Georgina Hayden shared this recipe with the readers of the magazine
Serves 4 (prep time 20 minutes)
Ingredients
2 peaches halved
1 bulb red chicory
90g wild rocket
6 sprigs basil leaves picked
3 tbsp extra vergin olive oil
1 tbsp balsamic vinegar
1 tsp clear honey
1 tsp Dijon mustard
4 Sprigs of mint, leaves picked
125g goats cheese
4 slices prosciutto
Method
Slice the peaches in to wedges around 2cm think, and put in a bowl. Trim and roughly chop the chicory and add to the peaches, along with the rocket. Roughly tear ½ the basil leaves and add these too In a separate bowl whisk together the olive oil, balsamic vinegar, honey and mustard, season.
Finely chop the remaining basil and the mint leaves, Break nuggets if the goats cheese and roll them through the chopped herbs.
When you are ready to serve, spoon the dressing over the peaches and leaves and toss together well. Spread out over a platter and drape over the proscuitto. Dot over the herby goats cheese and serve straight away with some crusty bread, if liked.
Ridware Hall 