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How to make Peach, tomato and ham salad

Yield = 6
Prep time: 0:10
Cook time: 0:10
Total time: 0:20

Ingredients

  • 6 slices prosciutto
  • 60g natural almonds
  • 2 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 pinch ground cloves
  • 100ml extra virgin olive oil
  • 4 ripe peaches, cut into wedges
  • 4 vine-ripened tomatoes, cut into wedges
  • 3 cups rocket

Method

  • Step 1 Preheat oven to 190C. Line an oven tray with baking paper, then place prosciutto in a single layer on top. Place almonds on a second small tray and cook, with prosciutto, for 8 minutes or until prosciutto is crisp and almonds are roasted. Cool.
  • Step 2 Whisk vinegar, mustard, cloves and 1/4 teaspoon salt in a bowl, then season with freshly ground black pepper. Slowly whisk in oil until emulsified.
  • Step 3 Place peaches, tomatoes and rocket in a large bowl. Cut the almonds in half, add to bowl, then crumble in prosciutto. Drizzle over dressing and toss gently to combine. Serve salad immediately.