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1 very ripe peach
2 tbsp cider or white wine vinegar
1/4 tsp salt
1/3 cup vegetable oil
12 cups baby spinach, or mesclun greens
6 slices prosciutto
3 ripe peaches
3 green onions
3 tbsp toasted pine nuts, optional
For dressing, peel peach. Coarsely chop. Place in a blender or food processor. Add vinegar and salt. Whirl until puréed, then add oil and whirl. Dressing will be quite thick. It will keep well, covered and refrigerated, up to 3 days.
Just before serving, place spinach in a very large bowl. Slice prosciutto into thin strips. Peel peaches, only if you wish. Slice in half, then thinly slice into wedges. Thinly slice onions. Add all to spinach. Drizzle with dressing and sprinkle with nuts. Toss to evenly mix.
Calories 170, Protein 5g, Carbohydrates 11g, Fat 13.1g, Fibre 4.2g, Sodium 275mg.
You get double the peach pleasure here - thick, sweet wedges, plus a golden dressing made from a peach purée.
Use drained, canned sweetened or unsweetened peaches when fresh ones aren't at their peak. Pears are also a good stand-in.