Istipulated peaches in the recipe, but I have made this with juicy ripe nectarines too, and they are just as good. I have also substituted the feta for goat’s cheese in the past; again, the flavours are just as delicious.
Light, simple and elegant, this would make a fabulous first course for a summer dinner party or a light lunch. Serve with crusty fresh bread and chilled Chablis for the ultimate summer dining experience!
150g (6 ozs) marinated feta in oil (oil reserved)
2 tbsp olive oil
2 tbsp cider apple vinegar
2 tbsp peach juice
4 thin slices parma ham, or ham of your choice
100g (4 ozs) wild mesclun leaves
4 small peaches, halved, stones removed, cut into wedges
salt and black pepper
In a small bowl, place 2 tablespoons of the reserved oil from the marinated feta and combine with the olive oil, cider apple vinegar and peach juice. Season with salt and pepper, set aside.
Tear the slices of ham into smaller pieces, and then toss them in a large bowl with the mesclun leaves and peaches. Place in serving bowls or on plates and drizzle with the dressing, leaving some to one side in a jug if there is too much. Crumble over the feta and scatter the croutons over the top.
Serve with crusty bread to mop the juices up and chilled white wine. Serve the extra dressing on the side if there is any.