Prosciutto, Nectarine and Rocket Salad

During this peak summertime of the year, this salad enjoys two of our favourite summer fruit, the lovely saltiness of Italian dry cured ham (prosciutto), together with rocket and a yummy dressing – it is a “to-die-for” summer lunch

Just ten minutes max to prepare and you’re ready to enjoy, ideally outside for lunch on a sunny summer’s day.

If you prefer you could use peaches and you could substitute the parmesan with goat cheese

If you are having people around for dinner, this dish also makes a great entrée

Ingredients 

2 tablespoons lemon juice

1 teaspoon Dijon mustard

1 teaspoon honey

Pinch of salt

3 tablespoons extra-virgin olive oil

1/2 packet arugula/rocket, trimmed if necessary

2 ripe nectarines, cut into wedges

1/2 punnet blueberries

1/2 cup shaved Parmesan cheese (see Tip)

1/2 packet slices prosciutto, torn into 2-inch strips – readily available from most supermarkets

Freshly ground pepper (optional)

Directions (no cooking required, just assembly)

1. Combine lemon juice, mustard, honey and salt in a large bowl. Whisk in oil until combined.
2. On a serving dish, add arugula, the nectarine wedges, blueberries and prosciutto
3. Add the dressing, toss to coat and top with the shaved parmesan

Enjoy!!

Serves 2