Ingredients
4 ripe peaches sliced
4 tbsp olive oil
100g rocket
100g blue cheese, crumbled
85g pack prosciutto
1 tbsp balsamic vinegar
Preparation
Brush the peach quarters with 2 tbsp of the olive oil and grind a little black pepper over. Heat a griddle pan, add thepeaches, cooking for 2-3 mins on each cut side until caramelised. Set aside. Toss the rocket in 1 tbsp of the olive oil andpile up with the cheese and prosciutto on 4 plates. Top with the peach quarters. Whisk together the remaining oil and thevinegar, spoon over the salad and serve.
