Recipe of the Day: Grilled White Peach and Prosciutto Salad with Asparagus and Hazelnuts

Check out recipes posted every Friday from our chefs! Today's recipe by Estero, Florida's Executive Chef, Lauren Simon!

Grilled White Peach and Prosciutto Salad with Asparagus and HazelnutsGrilled White Peach and Prosciutto Salad with Asparagus and Hazelnuts

  • 1 bunch fresh asparagus
  • 2 white peaches
  • 6 pieces thinly sliced prosciutto
  • 2 Tablespoons olive oil
  • Salt and pepper to taste
  • 1 handful toasted hazelnuts
  • 12 thin slices of Manchego cheese
  • Half head of radicchio
  • Fresh mint
  • Microgreens and flowers (optional)
  • Balsamic reduction
  • Flaked sea salt

Directions

Bring a small pot of water to a boil and season liberally with salt. Cut the tough bottom park of the stalks off of the asparagus and boil for 1 minute. Immediately drain and place the cooked asparagus in a bowl of ice water to stop the cooking process. Remove from the ice water after 1 minute and pat dry with a paper towel.

Heat a grill pan (or outdoor grill) over medium heat.

Cut each peach into 6 wedges and wrap each wedge in half a piece of prosciutto. Drizzle with olive oil and season with salt and pepper. Grill for about 1-2 minutes per side, just enough to get grill marks.

To Assemble Salad

Thinly slice the radicchio and arrange for a base on the plate. Top with prosciutto wrapped peaches, blanched asparagus and toasted hazelnuts.

Finish with torn pieces of mint, microgreens and edible flowers. Drizzle with balsamic reduction, a little more olive oil and add a pinch of flaked sea salt.

Lauren Simon Recipe by: Executive Chef, Lauren Simon

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