Summer Salad Recipe with Figs, Peaches and Prosciutto
Try this refreshing Summer Salad Recipe with Figs, Peaches and Prosciutto. Learn how to make a honey balsamic vinaigrette and candied pecans!
Servings: 2
Prep Time: 20 minutesminutes
Cook Time: 20 minutesminutes
Total Time: 40 minutesminutes
Ingredients
For the Pecans:
1cupof whole or broken pecans
1/2cupof brown sugar
For the Balsamic Vinaigrette:
1/2small diced shallot
1teaspoonof dijon mustard
2tablespoonsof honey
1/3cupof balsamic vinegar
1/3 to 1/2cupof olive oil
1 1/2tablespoonsof chopped fresh basil
Kosher salt and fresh cracked pepper to taste
For the Salad:
1chicken breast
1sprig of fresh rosemary
5quartered figs
1/2sliced peach
4slicesof prosciutto ham
2ouncesof crumbled Maytag blue cheese
4cupsof spring mix lettuce
1teaspoonof olive oil
Kosher salt and fresh cracked pepper to taste
Instructions
For the Pecans: Combine the pecans and brown sugar in a skillet on medium heat. The brown sugar will begin to melt and coat the pecans. Constantly stir.
Once the pecans are coated spread them out on a sheet pan lined with parchment paper to cool.
For the Chicken: Season the chicken on both sides with salt and pepper and place in a hot saute pan on high heat with 1 teaspoon of olive oil to brown. Once it is brown (3 to 4 minutes) turn it over, place a rosemary sprig on the top and finish cooking in the oven on 350° for 8 to 10 minutes.
For the Balsamic Vinaigrette: Add the shallots, mustard, honey and balsamic vinegar to a bowl and whisk together.
Slowly drizzle in the olive oil while continuing to whisk. Once the dressing is emulsified, finish with basil, salt and pepper.
To Plate: place down the spring mix lettuce and serve the figs, peaches and prosciutto ham next to it. Slice the chicken breast and serve along side as well. Top off with the balsamic vinaigrette, candied pecans and blue cheese.