top of page
  • Writer's picturefrench creek kitchen

Fresh Peach and Prosciutto Salad with Blue Cheese and Honeycomb

makes 1 large salad


2 ripe peaches

3 slices of prosciutto

5 oz of arugula

4 oz crumbly blue cheese or Gorgonzola

3 tablespoons of honeycomb, or more as desired

1 teaspoon large flake sea salt such as Maldon brand

2 tablespoons olive oil

1 lemon


Place the arugula on a large platter. Pull the prosciutto into long strips and lay out on top of arugula. Cut the peaches into thin wedges and arrange on top of the prosciutto. Crumble the blue cheese on top of the salad and drizzle the honeycomb and honey all over the top. Sprinkle on the sea salt and finish with the olive oil and the juice of half of the lemon. Serve with tongs or a large spoon, grabbing a little of all the toppings and arugula. Add more salt, lemon juice and honey as needed to your taste.

15 views2 comments

Recent Posts

See All
Post: Blog2_Post
bottom of page