Herb salad with peaches and prosciutto


  • Serves 4 people

  • 2 cups (loosely packed) small frisée leaves
  • ½ cup (loosely packed) each dill, chervil, basil, mint, tarragon, parsley and chives, cut into 4cm lengths
  • 2 golden shallots, thinly sliced
  • 3 ripe peaches, cut into wedges
  • 6 prosciutto slices
  • Mustard dressing
  • 60 ml (¼ cup) extra-virgin olive oil
  • Juice of 1 lemon
  • ½ tsp Dijon mustard
01   For mustard dressing, whisk ingredients in a bowl to combine. Season to taste and set aside.
02   Combine frisée and herbs in a bowl with shallot, drizzle with dressing, season to taste and toss to combine.
03   Scatter peaches and prosciutto over a platter, top with herb salad and serve.
This recipe is from the March 2013 issue of Australian Gourmet Traveller.
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