This peach arugula (rocket) salad is a delicious and nutritious combination of ingredients that provide an array of flavours and textures. The secret to any good salad.
Arugula/rocket is high in fibre and as a bitter food, is also great for digestion.
Preheat the oven to 200ºC / 400ºF. Line two baking sheets with baking paper. Set aside while the oven warms.
Whisk together the olive oil, vinegar, salt and pepper, mustard, and honey until well combined. Set aside.
Place slices of prosciutto on one baking sheet and walnuts on another. Bake for 10 minutes or until golden. Set aside to cool.
Layer the salad by adding 1/3 of the arugula/rocket, peach slices, and goat’s cheese to a large bowl. Repeat twice more so there are three layers.
Crumble over the toasted walnuts and prosciutto, then drizzle over the dressing and serve straight away.