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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!
Course: Salad
Keyword: Asparagus, Hazelnuts, Peach, Prosciutto


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



  • 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.