We try to keep dishes cool this time of year to minimize competition with the Florida heat and humidity. A few quality ingredients, and you can have something special to share with your family and friends.
Fresh summer salads with ripe stone fruits, a bit of prosciutto, and salty blue cheese with a light honey pepper drizzle can steal the show.
This salad is full of fresh flavors and is a great alternative to more traditional salads.
You can platter this salad to present beautifully when serving.
A great wine pairing would be a New Zealand Sauvignon Blanc.
Prosciutto And Nectarines With Blue Cheese
4 medium nectarines, cut into thick wedges
Extra-virgin olive oil ( for drizzling)
3 Tablespoons honey
2 teaspoons coarsely ground black pepper
1 Tablespoon sherry vinegar
2.5 ounces wedge Danish blue cheese, sliced
2 ounces thin sliced prosciutto
Flaky sea salt
Place nectarines in a medium bowl; drizzle with oil and season with salt. Toss to combine; set aside.
Heat honey in a small saucepan over medium until loosened, about 1 minute.
Add 2 teaspoons pepper and swirl until fragrant. Add vinegar and swirl to combine; remove from heat.
Arrange blue cheese, ham and reserved nectarines on a platter. Spoon pepper honey over; sprinkle with sea salt.
Recipe adapted from Bon Appetit