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
¼ cup white balsamic vinegar
2 teaspoons Dijon mustard
½ teaspoon kosher salt
¼ 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
½ cup pine nuts
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.
Keywords: roasted fruit, spinach salad