Wednesday, December 25, 2013

Grilled Peach and Prosciutto Salad

100g baby rocket
10 mint leaves, torn roughly
70g parmagino
8 slices prosciutto, torn into little strips
1/2 cup toasted hazelnuts
4 firm but ripe yellow peaches, cut into thin wedges
Vino cotta

Grill Peaches and proscutto and then combine with other ingredients just before serving. Drizzle with Vino Cotta or balsamic reduction.

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