Lachschinken, Grilled Peach, bocconcini & Pecan Salad with Honey Dressing

Published 20th November, 2019

Cuisine: Australian   Serves: 4

Preparation: 20 Mins   Cooking: 10 Mins


  • 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


  • 5 tbls Olive Oil
  • 1 tbls Balsamic Vinegar
  • 1 tsp Dijon Mustard
  • 1 tsp Dijon Mustard
  • Sea Salt & Black Pepper
  • 2 tsp Honey


  1. 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.
  2. 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
  3. 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.