Jersey Peach Summer Salad


4 cups Mixed Greens (we used Kula Farms)
4 Jersey Fresh Peaches, sliced into strips
1/4 cup Spiced Pepitas
Marinated Feta, to taste*
8 slices Baked Prosciutto**
Blueberry Basil Mint Dressing, to taste***

1/3 cup of good quality feta cheese, cut into 1/2 inch cubes
1 TB olive oil
2 cloves Jersey Fresh roasted garlic, smashed
1 TB Jersey Fresh mint, julienne
black pepper, to taste

1 pint Jersey Fresh blueberries
1/2 cup Jersey Fresh mint
1/2 cup Jersey Fresh basil
1 cup white balsamic
1 TB Jersey Fresh honey
Pinch of sea salt & course black pepper
4 cloves Jersey Fresh roasted garlic
3 cloves Jersey Fresh black garlic, optional
Small piece ginger, peeled
1 tincture of Two River Mushroom extract (we used Harmony), optional
1 tsp of moringa powder, optional
1 cup olive oil


20m prep time / 1m cook time

1. In a small bowl, whisky the oil, garlic and mint.
2. Add the feta cubes and sprinkle with pepper. Marinate at room temperature for at least 3-4 hours (the longer the better).

1. Preheat oven to 325 degrees and line two rimmed baking sheets with parchment paper.
2. Divide prosciutto between baking sheets, laying them flat. Bake 15-20 minutes or until fat turns golden and meat is darker and crispy (rotating baking sheets from top to bottom halfway through baking time).

1. Combine all ingredients except the oil into a blender. Blend on low until combined.
2. While blending on low, slowly add the olive oil until emulsified.

1. Combine mixed greens with salad dressing, to taste.
2. To plate, divide dressed greens between 4 salad plates.
3. Top each plate with sliced peaches, pepitas, feta cheese.
4. Finish with 2 pieces of prosciutto.

Jersey Fresh Product(s) Used: Blueberries Cheeses Greens Herbs Honey Peaches

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