Ingredients

The following ingredients have 4 Servings
  • 2 cups watercress (thin stems and leaves only)
  • 1 ripe (but still firm peach )
  • 6 thin slices prosciutto (I like La Quercia brand)
  • 1 teaspoon ghee (or avocado or extra virgin olive oil)
  • 1 tablespoon shelled dry-roasted and salted pistachios
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons aged balsamic vinegar
  • Freshly cracked black pepper

Instruction

  • Grab a big bunch of watercress and pick off the tender leaves and thin stems until you have 2 cups of salad greens. (Reserve the rest to add to soup. Like Simple Egg Drop Soup!) Wash and spin dry the greens before dumping ’em on a plate.
  • Slice your peach in half, remove the pit, and divide each half into thirds to get six slices. Wrap a slice of prosciutto around each wedge of fruit. The prosciutto should be coiled flat and tight around the peach slice.
  • While you’re preparing the peaches, heat a skillet or griddle over medium-high heat. Add the ghee or avocado oil, and swirl to coat the pan. When the pan is hot, lay the peaches on one side and cook for about a minute or until browned. Then, flip each wedge over onto its other flat side, and cook for another 30-60 seconds.
  • When the peaches are browned on both sides, flip them peach-skin side down. and brown the bottom for 30-60 seconds.
  • Place the hot peaches on the bed of watercress. Chop up the pistachios and sprinkle on top of the salad.
  • Add a generous drizzle of extra virgin olive oil and balsamic vinegar to taste, and top with freshly cracked black pepper.