Ingredients
- 4 ripe peaches, stoned and quarters
- 4 tbsp olive oil
- 100g bag of rocket
- 100g blue cheese, crumbled
- 85g pack prosciutto
- 1 tbsp balsamic vinegar
Method
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Brush the peach quarters with 2 tbsp of the olive oil and grind a little black pepper over. Heat a griddle pan until really hot, add the peaches, cooking for 2-3 mins on each cut side until caramelised. Set aside.
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Toss the rocket in 1 tbsp of the olive oil and pile up with the cheese and prosciutto on 4 plates. Top with the peach quarters. Whisk together the remaining oil and the vinegar, spoon over the salad and serve.