Gorgeous simple summery salad combining the sweetness of peaches with the salty, umami of prosciutto and a touch of acidity from the naturally sweet White Condimento di Modena.

Ingredients

2 tbsp Early Harvest Arbequina Extra Virgin Olive Oil

Freshly ground black pepper

2-3 ripe white or yellow peaches

6 thin slices of prosciutto

2 large handfuls of wild rocked

1 1/2 tbsp White Condimento of Modena

Ingredients

2 tbsp Early Harvest Arbequina Extra Virgin Olive Oil

Freshly ground black pepper

2-3 ripe white or yellow peaches

6 thin slices of prosciutto

2 large handfuls of wild rocked

1 1/2 tbsp White Condimento of Modena

1

Cut the peaches in half, remove the stones, then cut the flesh into thick slices

2

Tear the prosciutto into long strips and add to the peaches along with the rocket. Toss together gently with the White Condimento and Olive Oil. Arrange on a platter and season with freshly ground black pepper.

Back to top