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Grilled Steak & Peach Salad with Balsamic Dijon Vinaigrette

June 11, 2020 Comments Off on Grilled Steak & Peach Salad with Balsamic Dijon Vinaigrette

Peach, Beet & Prosciutto Salad with Balsamic Vinaigrette

Print Recipe
Servings: 4 people
Ingredients Method

Ingredients
  

  • 3-5 oz sliced prosciutto
  • 8 C Baby Kale, mixed greens or Arugula
  • 1 avocado
  • 2 peaches, quartered
  • 1/2 C pecans, chopped
  • 1 large beet, roasted & sliced I prefer LoveBeets pre-cooked store bought version
  • 1/4 C fresh basil, chopped
  • 1/4 C hemp seeds
Balsamic Dijon Vinaigrette
  • 1/4 C balsamic vinegar
  • 1 clove garlic, minced
  • 1 Tbsp dijon mustard
  • 1/2 c avocado oil
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper, freshly cracked

Method
 

  1. Preheat the grill to medium heat. Once preheated, oil the grates using a paper towel coated in oil.
  2. Add the proscuitto to the grill. Gril until crisp. Also Grill Peaches for 2-3 minutes or until light grill marks appear. flip & repeat. (This can all be done in a skillet as well)
  3. In a small mixing bowl combine balsamic, garlic, dijon, salt & pepper. Once combine, slowly whisk in the oil. Whisk constantly to allow it to emulsify and thicken to create a creamy consistency.
  4. Assemble the greens in a bowl. Season with salt & pepper & Toss in the chopped basil. Add the balsamic dressing & toss to coat.
    Top the greens with pecans, hemp seeds, beets, avocado, grilled peaches & prosciutto. Enjoy!

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