The summer days are getting hotter — time to cool off with your new favorite summer salad. What could be better than a refreshing Peach Arugula Salad paired with juicy blueberries, tender prosciutto, and a simple white wine vinaigrette. Enjoy during a picnic, by the creek, or at a dinner party!

Recipe Courtesy of Nourish and Fete

Ingredients:

For the Salad:

  • 2-3 cups baby arugula
  • 2-3 ripe peaches
  • 1/2 cup fresh blueberries
  • 2 ounces prosciutto thin-sliced
  • 2 tablespoons toasted pine nuts
  • 1/4 cup fresh basil leaves

For the Dressing:

  • 2 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon sea salt
  • 10-12 cranks fresh-ground black pepper

Directions:

  1. To make the dressing, combine olive oil, vinegar, Dijon, salt, and pepper in a small bowl or jar. Whisk or shake together until smooth.
  2. Spread arugula out on a plate or platter, then arrange sliced peaches, blueberries, and prosciutto on top. Drizzle lightly with spoonfuls of dressing (you may not use it all), scatter pine nuts and basil on top, and serve.