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- 200g Riverina Dairy Greek Style Fetta
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil
- Salt & pepper
- 4 slices prosciutto
- 100g rocket
- 4 small peaches
- 25g walnuts
Prosciutto, Fetta & Peach Salad
- Grill the prosciutto until crisp and break it into pieces.
- Combine oil with balsamic vinegar for dressing. Add salt and pepper to taste.
- Half and de-stone peaches and cut into wedges.
- Toss prosciutto with rocket, add peaches.
- Crumble feta cheese and drizzle with dressing.
- Serve topped with walnuts.