Roasted Chilean Peach and Nectarine Salad

6

Roasted Chilean Peach and Nectarine Salad

20 minPrep Time

15 minCook Time

35 minTotal Time

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Ingredients

• 1/4 cup (60 mL) unsalted butter
• 2 tbsp (30 mL) fresh lemon juice (from 1 lemon)
• 2 tbsp (30 mL) honey
• 3 peaches, peeled, halved, pitted
• 3 nectarines, peeled, halved, pitted
• 1/2 (6 oz/170 g) package fresh mozzarella, cut into 1/2‐inch cubes
• 2 cups (500 mL) arugula
• 2 tbsp (30 mL) extra virgin olive oil
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 mL) freshly ground pepper 6 prosciutto slices

Instructions

1. Preheat oven to 400˚F (200ºC). Combine butter, lemon juice, and honey in a small bowl. Microwave on HIGH 90 seconds or until butter is melted.
2. Place peaches and nectarines in a baking dish; pour over butter mixture, tossing to coat. Arrange, cut sides down, in a single layer.
3. Bake at 400˚ (200ºC) for 15 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 cheese in center of each peach and nectarine half. Return to oven, and bake 5 more minutes or until cheese begins to melt. Reserve juices.
4. Toss arugula with olive oil, salt, and pepper. Arrange arugula on a serving platter, and top with prosciutto; top with peaches and nectarines. Drizzle peaches and nectarines with 1 to 2 tbsp reserved pan juices.