Ingredients

  • 2 tablespoon cider apple vinegar
  • croûtons
  • 150 gram (6 ozs) marinated feta in oil (oil reserved)
  • 4 thin slices parma ham, or ham
  • 2 tablespoon peach juice
  • 100 gram (4 ozs) wild mesclun leaves
  • 2 tablespoon olive oil
  • 2 3/4 pounds peaches, halved lengthwise, pitted, and cut into ¾-inch-thick wedges (about 8 cups)
  • salt and black pepper

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • 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.
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Step 2

  • 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.
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Step 3

  • Serve with crusty bread to mop the juices up and chilled white wine.
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Step 4

  • Serve the extra dressing on the side if there is any.