Serve this light main-course salad with a hunk of crusty baguette and a glass of chilled riesling. Choose ripe, juicy peaches, and leave the peel on for more texture. Ricotta salata is a milky, mild, slightly salty cheese that's easy to crumble; you can substitute feta or goat cheese.
2 tablespoons fresh lemon juice
2 teaspoons honey
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
2 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh mint
1 (6.5-ounce) package sweet butter lettuce mix
2 large ripe peaches, cut into wedges
3 ounces very thin slices prosciutto, cut into 1-inch pieces
3 ounces ricotta salata cheese, divided into 4 equal pieces
2 tablespoons dry-roasted sunflower seed kernels
Small mint leaves (optional)
How to Make It
Combine first 4 ingredients, stirring with a whisk. Gradually drizzle in olive oil, stirring constantly with a whisk. Stir in chopped mint.
Combine lettuce mix and peach wedges in a large bowl. Drizzle lettuce mixture with dressing; toss gently to coat. Arrange about 2 cups salad in each of 4 bowls; top each serving with 3/4 ounce prosciutto, 1 piece of ricotta salata, and about 2 teaspoons sunflower seed kernels. Garnish with small mint leaves, if desired.
Wine note: With this salad, you need a wine that can take the sweetness of peaches and honey. Riesling's the ticket. It has a honeyed character built right in, and it adores cured pork. Apex Cellar's 2008 Riesling from Washington state's Columbia Valley (about $18) would be a great choice, with a spritz of lemon offsetting its off-dry stone fruit. --Sara Schneider
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This salad is delicious! I left out the prosciutto (by accident, but I didn't miss it) and turned it into a meal with half a grilled chicken breast on top. My husband loved this too! A great summer recipe when it's too hot to be in the kitchen for hours.
A flavorful light summer salad. We have made this recipe a couple of times. We always make the dressing to taste, we have used both peaches and nectarines (whatever looks better at the store), and feta cheese. This is a great weeknight meal as well as a great salad when entertaining.
This makes for a good, light weeknight supper. I cut the oil in the dressing by half and used all the dressing for two servings, and also used reduced-fat feta as I couldn't find ricotta salata. I served this with CL Cool Honeydew-Mint Soup (June 2009), focaccia and riesling. This is yet another good CL pairing of pork and peaches, and I would certainly make this again.