Peach, Prosciutto and Blueberry Salad

Yield 2 servings



  1. The Dressing: In a small food processor or blender, combine the first six ingredients: peach without the pit, oil, vinegar, salt, cayenne pepper, honey, and optional fresh ginger. Blend until creamy.
  2. On a plate arrange the washed greens, peaches and blueberries.
  3. Cut the pieces of prosciutto lengthwise and roll into bite size pieces. Arrange them on the salad.
  4. Crumble the goat cheese on top and sprinkle with salt and pepper to taste.
  5. Drizzle 1-2 tablespoons dressing, per serving, on top.   


Note: Peach balsamic vinegar may be substituted for the apple cider or white balsamic vinegar in the dressing. 

Recipe by Empty Nest Eats at