Chef Nicolette's Peach & Basil Salad with Prosciutto & Parmesan
"I love making an arranged salad like this because it's so easy and also beautiful. It's just as easy to make for a crowd as it is to make for a quick dinner at home."
- Chef Nicolette
Chef Nicolette's Peach & Basil Salad with Prosciutto & Parmesan
Serves 2
Ingredients:
- 1/4 head raddichio
- 2 peaches
- 2 handfuls basil leaves
- 3oz prosciutto
- 1/4 cup shaved Parmesan
- 2 TB Luke's Extra Virgin Olive Oil (plus more for dipping bread, if desired)
- Luke's Sonoma Sea Salt to taste
- 1 TB Balsamic vinegar (plus more for dipping bread, if desired)
Serve it with your favorite crusty bread and some Extra Virgin Olive Oil and Balsamic vinegar, and you're all set!
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Interview with Miguel Avendaño Reyes of Siembra Y Cosecha
Siembra y Cosecha Farm is rooted in Miguel's lifelong pursuit of farming, inherited from his parents and deeply influenced by his upbringing in Santa Inés del Monte, Oaxaca, Mexico. The farm's mission revolves around cultivating healthy, nourishing produce while respecting the land and fostering a stronger connection between people and their food.
We were lucky enough to hear directly from Miguel how his upbringing has inspired him to do the amazing work he does today.
