7 firm-ripe peaches, rinsed
3 Tbsp honey
2 (5-inch) fresh thyme sprigs, rinsed
2 cups water
4 Tbsp lemon juice
1/3 cup olive oil
Salt and pepper
6 heads Belgian endive leaves (1½ lb total), separated
¼ cup chopped fresh chives
2 Tbsp minced shallot
6 oz prosciutto, thinly sliced
1½ cups mixed greens
½ cup almonds, chopped and toasted
PREPARATION (Serves 6 as a main dish)
- Pit peaches, reserving pits; coarsely chop one peach. In a 3-quart pan over high heat, combine pits and chopped peach with honey, thyme sprigs and 2 cups water. Boil, stirring occasionally, until liquid is reduced to 1/3 cup, about 20 minutes; pour through a fine strainer into a glass measure. Let syrup cool about 10 minutes.
- Whisk lemon juice into syrup; slowly pour in oil, whisking until emulsified. Add salt and pepper to taste.
- Slice remaining peaches and combine in a large bowl with endive, chives and shallot. Gently mix in dressing.
- Divide salad among 6 plates. Drape prosciutto equally over servings and sprinkle with thyme leaves, mixed greens and almonds.
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