Description
This beautiful and seasonal mixed green salad is laced with a creamy French vinaigrette, and loaded grilled stone fruit, tangy goat cheese, and crispy prosciutto. It’s a perfect way to celebrate the summer’s bounty!
Ingredients
Scale
French Vinaigrette
- 1 egg yolk
- 2 tablespoons white balsamic vinegar (or white vinegar)
- 1 teaspoon lemon juice
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- pinch of kosher salt and cracked black pepper
- 1/2 cup olive oil
Salad Ingredients
- 5 ounces (about 6 cups) of mixed salad greens
- 2 large peaches (or nectarines), halved, pit removed, and sliced thick
- 2 ounces goat cheese, crumbled
- 2 ounces prosciutto
- garnish with shaved red onion (optional)
Instructions
- Preheat oven to 400F.
- In a medium bowl, whisk the egg yolk, white vinegar, lemon juice, Dijon mustard, garlic, and a pinch of salt and pepper until combined. Whisk in the olive oil in a thin stream until the dressing is emulsified. Adjust the seasonings, if needed. Refrigerate until ready to use.
- Set prosciutto on a sheet pan covered with parchment paper. Bake at 400F for 8-10 minutes or until crispy. Crack into bite-sized crumbles. Set aside to cool. Try not to eat it all before you make the salad. Lol!
- Cut stone fruit half, remove pit, and slice into thick pieces. Lightly spray grill pan with canola oil. Grill stone fruit (peaches or nectarines) until you have grill marks (about 3-5 minutes). Remove to a plate and let cool.
- In a salad bowl, lightly toss the mixed greens, grilled stone fruit, crumbled goat cheese, and crumbled crispy prosciutto with an 1/8-1/4 cup of the French vinaigrette.
- Garnish with shaved red onion, an extra drizzle of vinaigrette (if desired), and cracked black pepper.
- Serve as an entrée salad or side salad.
Notes
- Keep a close eye on the prosciutto. Baking time can vary depending how thick or thin the slices are.
- For easy clean-up, add a sheet of foil under the parchment paper.
- Peaches are the easiest stone fruit to cut and grill. They just behave better.
- I recommend using a grill pan (outside on the grill or stovetop) so you don’t sacrifice your stone fruit slices to the grill Gods. Try not to turn them too quickly. They will release when they’re ready.
- Remove the prosciutto for a delicious vegetarian salad.
Keywords: grilled stone fruit salad, mixed green salad with stone fruit