July 2, 2015
July is here! and what's better than a quick, fresh Salad like this, so light and filling you'll want it right away!
- 1 Peach sliced into wedges
- 4 Prosciutto slices
- 4 Tbsp Ricotta
- 1 handfull baby Arugula
- 3 Tbsp raw Almonds, chopped
- 1 Tbsp Honey
- 1 Tbsp Balsamic Vinegar
- SalT and pepper to taste
In a serving plate add a thin layer of Arugula.
Add 4 dollops of Ricotta, and top with 1-2 peach slices.
Season with salt and pepper to taste. Tear Proscuitto slices througout. Spinkle with almonds and serve with the dressing.
Mix Balsamic Vinegar and honey and drizzle over to finish.
crate and barrel