Peach, arugula, cured ham salad
Pesche, rucola e prosciutto crudo
This peach, arugula and cured ham salad combines soft and sweet with salt and crunchy and some bitterish leaves in-between Absolutely delicious and part of the trend to mix salads of fruit and vegetables like grapes and onion, apple and beets or avocado and oranges and serve them as starters and sidedishes.
Start by frying the prosciutto crudo in the oven or in a little olive oil on a frying pan, until nice and crispy.
Peel and slice the peaches and toss them with washed arugula.
Heat up the balsamic vinegar and use it to dissolve the sugar and cumin and make a marinade.
Pour the marinade over the peach and arugula salad and decorate with crumbled prosciutto crudo just before serving.
100 g prosciutto crudo cured ham
100 g arugula
50 ml balsamic vinegar
1 tsp sugar
1 tsp cumin