Stone fruit are versatile and refreshing, offering a wonderful ingredient for summer dishes. Make the most of their juicy goodness with this light yet satisfying salad. The sweetness of the fruit contrasts beautifully with the savoury flavours of prosciutto and goat cheese; French tarragon in the dressing adds an extra flourish.
Ingredients
For the salad:
1 white peach, pit removed and cut into wedges
1 yellow peach, pit removed and cut into wedges
2 white nectarines, pits removed and cut into wedges
1 yellow nectarine, pit removed and cut into wedges
Cut or tear the prosciutto into strips and set aside.
Layer the stone fruit and shallots in a large salad bowl.
Using a teaspoon, dollop small pieces of goat cheese over the fruit; then scatter the prosciutto or jamón, and set aside.
To start on the croutons, spread 1 tbsp of olive oil on both sides of each slice of bread, then rub with one of the garlic halves. Place into the oven on a baking tray for 10-15 mins or until golden.
In the meantime, combine all ingredients for the salad dressing, mix well and set aside.
Once the bread is golden, remove it from the oven. Rub the remaining garlic half on both sides of each slice, then cut slices into croutons.
Scatter the croutons over the salad and finish by drizzling with the dressing.
