Roasted Peach & Prosciutto Salad

The simplicity of this salad makes it perfect for an al fresco summer meal. Beautiful, roasted peaches compliment the savory saltiness of the prosciutto, and a tangy dressing coats the flavorful mixture of greens. The addition of grilled chicken and goat cheese crumbles would make it a more substantial meal.

Makes: 4 Servings
Prep time: 15 Minutes
Cooking time: 30 minutes

Roasted Peaches
2 medium peaches
2 tablespoons Sola sweetener

1. Preheat the oven to 350F/180C. Line a baking sheet with parchment paper.
2. Roast the peaches: remove the peach pits, slice the peaches, and spread them out evenly on the sheet pan. Sprinkle the butter and Sola sweetener over the tops, and place into the oven to roast for 15 minutes. Use a pair of tongs flip the peach slices over and place back into the oven for a further 15 minutes until sticky and caramelized.
3. Prepare the dressing: simply whisk the ingredients together until smooth and emulsified.
4. Assemble the salad: simply layer the lettuce leaves with torn prosciutto and almonds, then top with the roasted peaches and drizzle the dressing over the top.

Chef