Ahhh, peaches, your time has finally come! Niagara peaches in their prime are ideal for this gourmet salad. This recipe focuses on top notch ingredients from the sweetest, juiciest peaches, to beautiful fresh figs, blackberries and good quality balsamic vinegar, olive oil, salt and honey. Add some goat cheese, Prosciutto, pistachios and arugula, and you’ve got a showstopper that couldn’t be any simpler to make. Don’t worry about being precise with the measurements, adjust to suit your taste and you really can’t go wrong.
I used a good quality Italian balsamic vinegar, Malden sea salt flakes and Savannah Bee Company’s Sourwood honey, but any good quality versions of these would be fantastic.
To create this salad, start by tossing the arugula with some olive oil. Toss to combine, and lay it out on a plate. With my square plates I found using a diagonal line made for a pretty arrangement. Next, place your sliced peaches and figs on top. Add some blackberries in between. Then twist a few strands of Prosciutto and weave into the salad. Cut a few pieces of Prosciutto in half and twirl into roses and place around the salad to complete the design. Add soft goat cheese in dabs. Finally, sprinkle with balsamic, toss on some freshly roasted pistachios, drizzle honey all over and season with a pinch of sea salt flakes.
The end result is almost too beautiful to eat! I promise, it tastes as good as it looks.
Summer Salad of Peach and Fig
A beautiful salad that elevates amazing summer produce into a show stopping and delicious dish.
- 2 cups Arugula
- 1/2 tbsp Olive oil
- 2 Peaches
- 6 Black mission figs
- 10 Blackberries
- 6 slices Prosciutto
- 2 oz soft goat cheese
- Balsamic vinegar
- Pistachios a handful, toasted
- Malden sea salt
Toss Arugula with olive oil. Divide between 2 plates.
Core and slice peaches into 6–8 pieces each. Slice figs in half vertically. Place peaches, figs and berries evenly over the arugula to create a balanced arrangement.
Twist two slices of Prosciutto and weave into salad on one of the plates. Cut a third piece in half and twist each into a rosette and place onto the salad. Repeat on the second plate.
Drop crumbled pieces of goat cheese evenly between the two plates. Drizzle with balsamic vinegar and honey. Add pistachios and a pinch of sea salt flakes. Serve immediately.