Salad with Peaches, Goat Cheese, and Prosciutto

By miss5elements

This creamy, tangy cheese originated in France, where it is known as chévre. Crumble goat cheese into salads, or serve it with grilled vegetables; it's also delicious with fruits like kiwi or apricot.

Ingredients

• 1/4 cup blanched, sliced almonds
• 4 2-ounce buttons fresh goat cheese (or 1 8-ounce log, cut into 4 rounds), chilled
• 6 to 8 cups salad greens
• 2 ripe peaches , each cut into 8 wedges
• 4 thin slices prosciutto
• Balsamic vinegar , for drizzling
• Extra-virgin olive oil , for drizzling
• Salt and freshly ground black pepper , to taste

Details

Servings 4

Preparation

Step 1

Preheat oven to 400°. Place almonds on a small plate. Gently roll each goat cheese round in almonds, pressing gently so they adhere. Place rounds on a parchment-lined baking sheet and cook 10 to 12 minutes, until almonds are lightly browned. Remove and let stand 2 to 3 minutes.

Divide salad greens and sliced peaches among 4 serving plates; top each with 1 slice prosciutto and 1 goat cheese round. Drizzle with vinegar and olive oil and season with salt and pepper.