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Roasted Peach Strawberry Spinach Salad
A fresh spinach salad topped with roasted peaches and strawberries, prosciutto, pine nuts and goat cheese. What a salad!
Ingredients
2 pounds peaches fresh, peeled and cut into wedges (or frozen may be used too)
1 pint fresh strawberries, stems and leaves removed
2 teaspoons granulated sugar, divided
1/4 cup white balsamic vinegar
2 teaspoons Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 fresh mint leaves chopped fine
5 tablespoons good quality extra virgin olive oil
5 ounce container of baby spinach
1 cup fresh basil leaves left whole
4 ounces sliced prosciutto, cut into long strips
4 ounces goat cheese
1/2 cup pine nuts
Instructions
- Preheat oven to 450 degrees F.
- Place peach wedges onto sheet pan and sprinkle with 1 ½ teaspoons sugar. Roast in oven until tender, turning peaches once half way through. (If using frozen peaches, thaw first.)
- Leave smaller strawberries whole and cut larger strawberries in half and place on small sheet tray and sprinkle with the remaining sugar.
- After the peaches have been cooking for five minutes, add tray of strawberries.
- The peaches will take 18-20 minutes and the strawberries will take 12-15 minutes.
- Place both pans under the broiler for 2-5 minutes to caramelize and brown the tops.
- Remove from oven and let cool.
- While the fruit is roasting, make the dressing by mixing the vinegar, mustard, salt, pepper and mint in a small bowl. Gradually add oil while whisking until combined.
- In a large bowl, toss spinach with basil then add the dressing and toss.
- You can assemble on one large platter or make individual servings.
- Place the spinach mixture onto the platter or plates and using a spatula, remove cooked peaches and scatter over the spinach. Do the same with the cooked strawberries.
- Next add the prosciutto by placing over the top in swirls and curls.
- Crumble and scatter the goat cheese then finally top with the pine nuts and serve.
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