Thyme-Infused Summer Salad

By ldelmas

Ingredients

• INGREDIENTS
• 7 firm-ripe peaches, rinsed
• 3 Tbsp honey
• 2 (5-inch) fresh thyme sprigs, rinsed
• 2 Tbsp fresh thyme leaves
• 2 cups water
• 4 Tbsp lemon juice
• 1/3 cup olive oil
• Salt and pepper
• 6 heads Belgian endive leaves (1 1/2 lb total), separated
• 1/4 cup chopped fresh chives
• 2 Tbsp minced shallot
• 6 oz prosciutto, thinly sliced
• 1 1/2 cups mixed greens
• 1/2 cup almonds, chopped and toasted

Preparation

Step 1

Preparation Serves 6 as a main dish

Pit peaches, reserving pits; coarsely chop one peach. In a 3-quart pan over high heat, combine pits and chopped peach with honey, thyme sprigs and 2 cups water. Boil, stirring occasionally, until liquid is reduced to 1/3 cup, about 20 minutes; pour through a fine strainer into a glass measure. Let syrup cool about 10 minutes.

Whisk lemon juice into syrup; slowly pour in oil, whisking until emulsified. Add salt and pepper to taste.

Slice remaining peaches and combine in a large bowl with endive, chives and shallot. Gently mix in dressing.

Divide salad among 6 plates. Drape prosciutto equally over servings and sprinkle with thyme leaves, mixed greens and almonds.