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Nectarine & Prosciutto Salad

  • 20 m
  • 20 m
EatingWell Test Kitchen
“Sweet ripe nectarines pair with peppery arugula and a hit of salty Parmesan and prosciutto in this outstanding side salad.”


    • 2 tablespoons lemon juice
    • 1 tablespoon finely chopped shallot
    • 1 teaspoon Dijon mustard
    • 1 teaspoon honey
    • ⅛ teaspoon salt
    • 3 tablespoons extra-virgin olive oil
    • 8 cups arugula, trimmed if necessary
    • 2 ripe nectarines, cut into wedges
    • ½ cup shaved Parmesan cheese (see Tip)
    • 3 paper-thin slices prosciutto (about 2 ounces), torn into 2-inch strips
    • Freshly ground pepper (optional)


  • 1 Combine lemon juice, shallot, mustard, honey and salt in a large bowl. Whisk in oil until combined. Add arugula and toss to coat. Divide among 4 plates and top with equal portions of nectarine, Parmesan and prosciutto. Serve with a grinding of pepper on top, if desired.
  • Tip: Shave hard cheeses like Parmesan, Pecorino Romano or Asiago with a vegetable peeler.
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