Grilled Peaches with Shaved Prosciutto, Frisse & Hazelnuts

By Dixie Elliott

Grilled Peaches with Shaved Prosciutto, Frisse & Hazelnuts
Nothing says summer like ripe, juicy stonefruit. Combine halved, grilled peaches with prosciutto, hazelnuts and rocket for a delicious light lunch.

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.

SHARE THIS ARTICLE

Share on facebook
Share on twitter
Share on pinterest

BECOME A MiNDFOOD SUBSCRIBER TODAY

Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe.