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Grilled Peaches with Shaved Prosciutto, Frisse and Hazelnuts

Grilled Peaches with Shaved Prosciutto, Frisse and Hazelnuts recipe, brought to you by MiNDFOOD.

Grilled Peaches with Shaved Prosciutto, Frisse and Hazelnuts

Nothing says summer like ripe, juicy stonefruit. Combine halved, grilled peaches with prosciutto, hazelnuts and rocket for a delicious light lunch.

Serves 4

4 yellow peaches, halved

120g shaved prosciutto

1 bunch frisse or baby curly
 endive, leaves separated

⅓ cup toasted hazelnuts,
 roughly chopped

2 tbsp orange zest strips

⅓ cup fresh orange juice

2 tbsp white balsamic vinegar

2 tbsp extra virgin olive oil

½ tsp hot English mustard

salt and white pepper

1 Heat a chargrill pan over a high heat. When hot, add peach halves, cut-side down and cook for 2 minutes or until charred and tender. Turn over and cook for 
1 minute. Transfer to a plate to cool, then arrange two halves on each plate. Top with prosciutto. Garnish with frisse leaves, hazelnuts and orange zest. Drizzle dressing over salad just before serving.

2 To make dressing, whisk orange juice, vinegar, oil and mustard in a jug. Season with salt and white pepper.

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