AGGHH, I fully recognize that peach season is basically over and this recipe is waaay late. I’m sharing it anyway because I promised I would a few weeks ago before I got the crazy idea to completely change my website. I promise it’s (sadly) the last of the summery recipes you’ll see from me until next year!
Also, I have a tomato salad that I failed to share with you in time, so now you have a whole 9 months to wait for that one too!
Also also, New Years’ resolution=plan content to better align with seasons (Remind me of this one in December.) But hey, half the world is going into spring right now, so someone might be able to enjoy this!
I feel confident that this salad could be made with frozen peaches if you just got the itch to make this salad and you had to scratch it, making do with semi-ripe or frozen peaches. I’m not judging.
The peaches are briefly marinated in dressing and grilled, so they will soften slightly if you happen to use a slightly unripe peach. Or you could tuck this recipe away as a “must-make” for next summer.
Anyway, here’s the salad! Make a quick balsamic vinaigrette, marinate both the peaches and chicken in some of the dressing and transfer to the grill. Roast some prosciutto until crisp. Toss together some mixed greens, gorgonzola, cherry tomatoes and layer with avocado and burrata. Fresh basil goes in because we should all be putting herbs in our salad! Add the peaches and sliced chicken and crumble the crispy prosciutto all over for a shower of salty, crunchy pork bits. Serve with the dressing and YOUR. JOB. IS. DONE. Take credit for what you just did because a) it was easy, b) it looks beautiful and c) it’s delicious!
[tasty-recipe id=”33921″]
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