Poached Peaches, Prosciutto, Whipped Ricotta and Hazelnut Balsamic Salad
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Poached Peaches, Prosciutto, Whipped Ricotta and Hazelnut Balsamic Salad
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| Servings | Prep Time |
| 4people | 20minutes |
| Cook Time |
| 5minutes |
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Ingredients
- 2tablespoons extra virgin olive oil
- 2tablespoons balsamic vinegar or white peach balsamic
- 2teaspoons Honey
- sea-salt
- 4 ripe peaches
- 2 large ripe tomatoesor you can use 1 lb mixed tomatoes
- 8oz fresh ricotta cheese
- 4-6 thin sliced prosciutto torn in to pieces
- 1bunch fresh basil leaves
- 1bunch mint leaves
- 1/2cup toasted hazelnut
- black pepper
- sea salt flakes
Instructions
- Poach peaches into hot water. Peel and cut in half and stone.
- Whisk oil, vinegar, and honey in a small bowl until honey is dissolved; season with salt.
- Toss peaches, tomatoes, and half of dressing in a medium bowl; let sit 5 minutes.
- Place the ricotta In a medium bowl and whip with a whisk until creamy and fluffy. Swirl at the bottom of a large serving platter. Top the ricotta with the peaches and tomatoes and drizzle with remaining dressing. Scatter a few torn basil and mint leaves over and season with sea salt and pepper, then finish with the prosciutto slices and the toasted hazelnuts.