Peach and Prosciutto di San Daniele Salad

Yield: 4 portions

Peach and Prosciutto di San Daniele Salad


  • 4 peaches, cut into thirds, pits removed
  • 4 cups baby spinach
  • 1-1/2 cups chopped snow peas
  • 1/2 cup sliced red onion
  • 8 cherry tomatoes, halved
  • 1/2 cup coarsely grated seedless cucumber
  • 1 tablespoon chopped fresh mint
  • 3 tablespoons olive oil
  • 1 tablespoon red wine or balsamic vinegar1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 12 thin slices (about 6 ounces) Prosciutto di San Daniele
  • Mint sprigs, optional


  1. Heat broiler.
  2. Place peaches cut-side-up on a broiler pan.
  3. Broil until edges are golden and flecked with brown, 3 to 6 minutes.
  4. In a large bowl toss spinach, snow peas, onion, tomatoes, cucumber and mint.
  5. In a small bowl combine oil, vinegar, salt and pepper.
  6. Add to salad and toss.
  7. Wrap a slice of Prosciutto di San Daniele around each peach piece.
  8. To serve, divide salad equally between four plates.
  9. Place three of the wrapped peaches alongside each salad.
  10. Garnish with a mint sprig, if desired.

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