Roasted Peach Strawberry Spinach Salad

Serve this scrumptious showstopper Roasted Peach Strawberry Spinach Salad at your next summer season birthday party!

Your flavor buds are going to do the satisfied dance after one chunk of this brilliant Roasted Peach Strawberry Spinach Salad! This clean and very scrumptious salad is layered with such a lot of top notch flavors, starting with sweet and gentle roasted peaches and strawberries.

INGREDIENTS

• 2 pounds peaches fresh, peeled and cut into wedges (or frozen may be used too)
• 1 pint fresh strawberries, stems and leaves removed
• 2 teaspoons granulated sugar, divided
• ¼ cup white balsamic vinegar
• 2 teaspoons Dijon mustard
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 6 fresh mint leaves chopped fine
• 5 tablespoons good quality extra virgin olive oil
• 5 ounce container of baby spinach
• 1 cup fresh basil leaves left whole
• 4 ounces sliced prosciutto, cut into long strips
• 4 ounces goat cheese
• ½ cup pine nuts

Instructions

1. Preheat oven to 450 tiers F.
2. vicinity peach wedges onto sheet pan and sprinkle with 1 ½ teaspoons sugar. Roast in oven till smooth, turning peaches as soon as half way through. (If the use of frozen peaches, thaw first.)
3. depart smaller strawberries entire and reduce larger strawberries in 1/2 and region on small sheet tray and sprinkle with the remaining sugar.
4. After the peaches were cooking for 5 minutes, add tray of strawberries.
5. The peaches will take 18-20 mins and the strawberries will take 12-15 minutes.
6. location each pans under the broiler for two-five mins to caramelize and brown the tops.
7. dispose of from oven and allow cool.
8. at the same time as the fruit is roasting, make the dressing via blending the vinegar, mustard, salt, pepper and mint in a small bowl. regularly add oil whilst whisking till blended.
9. In a massive bowl, toss spinach with basil then add the dressing and toss.
10. you can assemble on one huge platter or make individual servings.
11. area the spinach mixture onto the platter or plates and using a spatula, remove cooked peaches and scatter over the spinach. Do the same with the cooked strawberries.
12. next add the prosciutto via setting over the pinnacle in swirls and curls.
13. collapse and scatter the goat cheese then finally pinnacle with the pine nuts and serve.