Peach, Prosciutto and Feta Salad

Clearly this was always going to be something that was a little out of Mr M's comfort zone but it was definitely something that sounded delicious to me so I have had this bookmarked for a while and when Mr M said he was off out for a curry last week, I decided it was to give it a go.

The original recipe was pulled out of a magazine and used goats cheese but I decided that I liked the idea of feta more. This was a taste sensation, the dressing was delicious and everything just meshed together really well. The mix of textures an flavours make it a really interesting salad.  I was pleasantly surprised and think this will be an absolutely perfect meal to eat out in the garden in the summer. It's so quick because there's no cooking to do, just assembling and a bit of whisking of the dressing.

I enjoyed this with a slab of fresh crusty white bread and a nice cold glass of Chardonnay. The amounts here would probably serve 2 people as a light lunch or supper.

Peach, Prosciutto and Feta Salad

Ingredients

4 peaches (ripe)

2 large handfuls of rocket

3 tbsp extra virgin olive oil

1 tbsp red wine vinegar

1 tsp Dijon mustard

pinch of salt

freshly ground black pepper

150g feta

4 slices prosciutto

Method

Halve, stone and cut the peaches into wedges. Combine the peaches and rocket in a large bowl.

In a separate bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard and a little salt and pepper.  Pour three-quarters of the dressing over the salad and toss together gently.

Divide the salad between your serving plates and top each plate with crumbled or cubed feta and two slices of prosciutto (torn up, if you wish).

Drizzle the salad with the remaining dressing and season to taste.

As you can see, I like feta and prosciutto. A lot. So I probably used more than I have described here. It's not an exact science though is it? So adjust the quantities to suit your own tastes.

If you try it, I'd love to hear what you thought!