Photo by Gina Moore/iStock
SERVES 4
4 handfuls of tender salad greens (such as watercress, baby kale or spring mix)
2 ripe peaches, peeled, pitted and cut into 8 slices
4 ounces crumbled Gorgonzola (or blue cheese)
8 slices of prosciutto, halved and folded
2 tablespoons white balsamic or white wine vinegar
2 tablespoons olive oil
Freshly ground black pepper
Toasted walnut halves for garnish (optional)
Divide the salad greens among 4 plates. Top each plate with evenly divided peach slices, cheese and prosciutto. Drizzle vinegar over the top, followed by the olive oil. Season with freshly ground black pepper. Garnish with toasted nuts.