- 2-3 fresh peaches, pitted and sliced
- 1½ tbsp. brown sugar, divided
- 1 tsp. fresh lemon juice
- ½ tbsp. butter
- ½ cup pecan halves
- Coarse salt
- Dash of ground cayenne pepper
- 3 tbsp. olive oil
- 3 tbsp. balsamic vinegar
- Ground black pepper
- About 8 cups salad greens (I used a mixture of spring mix and baby kale)
- 4 oz. fresh chèvre
- 4 oz. proscuitto
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In a medium bowl, combine the sliced peaches with 1 tablespoon of the brown sugar and the lemon juice. Toss to coat evenly, then set aside for about 30 minutes to draw the juices out.
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Meanwhile, melt the butter in a medium skillet over medium heat. Add in the remaining ½ tablespoon of brown sugar and mix, stirring constantly, until the sugar has dissolved into the butter. Add in the pecans and cook, stirring often, just until lightly toasted and fragrant, about 2 minutes. Season with salt and the dash of cayenne. Stir well. Remove from heat and set aside to cool.
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To make the dressing, combine the oil and vinegar in a liquid measuring cup. Whisk until well blended. Season with salt and pepper. Taste and adjust flavor as necessary.
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Divide the greens between serving plates. Top each serving with some of the macerated peaches, torn slices of proscuitto, candied pecans and crumbled chèvre. Serve immediately.