Unfortunately, the year round demand for seasonal produce means the fruit and veggie section of a typical supermarket is chocked full of chemicals and pesticides. Many of them are ripened with ethylene, making the fruits of today nostalgic for their juicy past. So, it’s up to the consumer (you guys) to fill your basket with as many seasonal, tree ripened, and organic fruits as you can. Peaches top the list of fruits with the highest pesticide content – so, if you’re going to buy one thing that’s organic this summer, make sure it’s peaches!
Roasted Peach and Arugula Salad with Prociutto and Mascarpone
Ingredients (Serves 4)
1 Bunch of Arugula
4 Ripe Peaches
1 Tsp Brown Sugar’
4 Tsp Mascarpone
8 Slices of Prociutto
3 Slices of stale bread
3/4 Cup good olive oil
1/4 Cup white balsamic
1/2 Cup toasted pine nuts
1 Cup of torn basil leaves
Method
The ingredients in this salad strike a tasty balance; the fiery arugula, sweet roasted peaches, and tart white balsamic dressing create one of my favorite salads. I promise this will be the star of any dinner party, and it’s pretty simple considering the praise you’ll receive.
Cut the peaches into 8 segments each and place in a bowl. Toss with brown sugar and a little olive oil then place on baking tray and put in the oven at 375 for 10 minutes (until soft, but not falling apart).
Remove peaches from the tray and allow to cool.
For the croutons, cut the bread into 1/2 inch chunks and place on a tray, drizzle with olive oil and sea salt and cook at 375 for 5 minutes (until golden and crunchy).
To make the dressing, combine the honey and white balsamic and slowly add the oil (until you have a nice thick dressing).
To serve, place the arugula in a large salad bowl, add the basil, pine nuts, croutons and toss with the dressing. Then add slices of prociutto and the peaches. Finish by spooning little bits of the mascarpone all throughout the salad.
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