Peach and Prosciutto Salad

Serves: 4

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Total Time: 10

Prep Time: 10

• 120 gram(s) bag herb salad
• 1  ripe papaya, peeled, deseeded and sliced
• 1  ripe peach, halved, stoned and sliced
• 75 gram(s) seedless black grapes, halved
• 75 gram(s) blue cheese, such as Shropshire Blue, crumbled
• 8  thin slices prosciutto - about 100g (3½oz)
• 80 gram(s) pack nut/seed mixture
• For the dressing
• 4 tablespoon(s) olive oil
• 2 tablespoon(s) balsamic vinegar
• 2 tablespoon(s) pure apple juice

Method

1. Put the herb salad into a large bowl with the papaya, peach, grapes and cheese.
2. Whisk together the olive oil, vinegar and apple juice in a jug. Pour half over the salad and toss.
3. Lay two slices of prosciutto on each of four serving plates. Arrange some of the salad mix beside it.
4. Drizzle with the remaining dressing and sprinkle with the seed mix to serve.
5. COOK'S TIP Swap the peach and papaya for a combination of nectarines, melon and mango, if you prefer.

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