← All recipes

Roasted Peach and Arugula Salad with Prociutto and Mascarpone

A home-style Roasted Peach and Arugula Salad with Prociutto and Mascarpone made with Arugula, Ripe Peaches, Brown Sugar, Mascarpone, and Prociutto. Serves 4. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 bunch
• 4
• 1 tsp
• 4 tsp
• 8 slice
• 3 slice
• 3/4 cup
• 1/4 cup
• 1/2 cup
• 1 cup

Method (preview)

1. 1

   Cut the peaches into 8 segments each and place in a bowl.

2. 2

   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).

3. 3

   Remove peaches from the tray and allow to cool.

4. 4

   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).

5. 5

   To make the dressing, combine the honey and white balsamic and slowly add the oil (until you have a nice thick dressing).

6. 6

   To serve, place the arugula in a large salad bowl, add the basil, pine nuts, croutons and toss with the dressing.

7. 7

   Then add slices of prociutto and the peaches.