Peach, tomato and ham salad
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How to make Peach, tomato and ham salad
Yield = 6Prep 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.
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