Roasted Peach and Nectarine Salad
Preparation: 20 min.
Cooking: 20 min.
Total: 40 min.
- 4 Tbsp unsalted butter
- 2 Tbsp fresh lemon juice
- 2 Tbsp honey
- 3 peaches , peeled, halved and pitted
- 3 nectarines , peeled, halved, and pitted
- 1/2 Lb fresh mozzarella , cubed
- 2 Cup arugala
- 2 Tbsp extra virgin olive oil
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 6 slice prosciutto
Preheat oven to 400 ℉. Combine honey, lemon juice, and butter in a small bowl. Microwave on high for 90 seconds, or until butter has melted. Place peaches and nectarines in a baking dish; pour butter mixture on top and toss to coat. Arrange, cut sides down in a single layer.
Bake for fifteen minutes, brushing with juices after 10 minutes. (If the juices begin to burn, add a little water and cover the pan loosely with foil.) Remove from oven and turn peaches cut-sides up. Place a cube of mozzarella in the middle of each peach and nectarine half. Return to oven and bake for an additional 5 minutes, or until cheese begins to melt. Reserve juices.
Toss arugala with olive oil, salt, and pepper. Arrange arugala on a serving platter and top with prosciutto; top with peaches and nectarines. Drizzle fruit with some of the reserved pan juices.