Speck Peach Parmesan Salad

  

I simply cannot express how much I miss the summer. 

The warmth, the sunshine, the eternal rays of grace, and the produce. 

I long for it. I CRAVE 4 it. 

I belong in the warmth and the sunshine. 

Meanwhile, amidst the glorious crisp and clear days of autumn, I’ll dream about my juicy 

peaches and the flavors that keep me going day after day:

Speck Peach Parmesan Salad

 

Speck is smoked or pickled pork belly. In Germany, speck is pork fat with or without some meat in it. In Italy, Turkey, and parts of the English-speaking culinary world, “speck” refers to Italian speck, a type of prosciutto, rather than German speck.

 

Speck Peach Parmesan Salad 

1 large white peach, sliced
4 oz. thinly sliced speck (prosciutto), finely chopped
2 Tbs. Meyer lemon olive oil
3/4 Tbs. golden balsamic vinegar
sea salt and pepper
2 Tbs. shaved parmesan cheese

 

Toss together the peach, speck, oil, vinegar, and sea salt and pepper. Marinate for several hours.

Toss in the parmesan and serve immediately.

 

This is great on its own or over toast (bruschetta), fresh pasta, quinoa, crackers, or even eggs. 

Enjoy!