Roasted Peach & Nectarine Salad

Prep: 20 min., Bake: 20 min.

Makes 6 servings

 

4 Tbsp. unsalted butter

2 Tbsp. fresh lemon juice (from 1 lemon)

2 Tbsp. honey

3 peaches, peeled, halved, pitted

3 nectarines, peeled, halved, pitted

1/2 (6-oz.) package fresh mozzarella, cut into 1/2-inch cubes

2 cups arugula

2 Tbsp. extra virgin olive oil

1/4 tsp. salt

1/4 tsp. freshly ground pepper

6 prosciutto slices

 

Preheat oven to 400 degrees.  Combine butter, lemon juice, and honey in a small bowl.  Microwave on HIGH 90 seconds or until butter is melted.

 

Place peaches and nectarines in a baking dish; pour over butter mixture, tossing to coat.  Arrange, cut sides down, in a single layer.

 

Bake at 400˚ 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.

 

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 tablespoons reserved pan juices.