Lachschinken, Grilled Peach, bocconcini & Pecan Salad with Honey Dressing
Published 20th November, 2019
Cuisine: Australian Serves: 4
Preparation: 20 Mins Cooking: 10 Mins
Ingredients
- 12 Slices Barossa Fine Foods Lachschinken or Proscuitto
- 4 Yellow Peaches
- 220gm Bocconcini
- 2 Cups Salad Leaves
- 80gm Pecans
- 1 tbls Olive Oil
- Black Pepper, to serve
HONEY DRESSING
- 5 tbls Olive Oil
- 1 tbls Balsamic Vinegar
- 1 tsp Dijon Mustard
- 1 tsp Dijon Mustard
- Sea Salt & Black Pepper
- 2 tsp Honey
Method
- Preheat the barbecue grill plate or a heavy based grill pan over medium heat, cut the cheeks from the peaches and drizzle with olive oil. Place cut side down on the hot plate and grill for 3-4 minutes, turn over and cook for a further 2 minutes.
- To assemble the salad, place the salad leaves on a large plate or serving platter, layer the grilled peaches with the Jamon Serrano. Tear the bocconcini in halves and place on top, sprinkle the pecans over the top along with a little cracked black pepper. Serve with the honey dressing
- For the honey dressing, in a bowl whisk together the olive oil, Dijon mustard, balsamic vinegar & the honey, taste and season as required with the sea salt & cracked black pepper. This dressing can also be made by placing all of the ingredients in a jar with a screw top lid, shake well until combined.