Salads are an easy summertime meal, but after a while they can seem boring. Try this Peach and Prosciutto salad--it has a wonderful balance of tartness and saltiness with a satisfying taste, perfect for a light lunch by itself or a quick dinner served with hearty, fresh-baked bread.

Ingredients:

• 1 tablespoon sliced almonds
• 1 lemon
• 4 large peaches (2 pounds) pitted, peeled and sliced
• 2 tablespoons olive oil
• 1 1/4 teaspoon honey
• 1/4 teaspoon ground ginger
• 1/4 teaspoon sea salt
• dash freshly ground pepper
• 6 slice (1/4 pound) thinly sliced prosciutto
• 1 bunch spinach (8-10 ounces) washed, with tough stems discarded
• 1/2 cup blue cheese, crumbled

Step by Step:

1. On a baking sheet, toast slivered almonds at 325 F for 3 minutes (or until golden brown). Remove from pan and cool completely on a dinner plate.
   
   
2. Grate about 1 teaspoon lemon peel into a small bowl (carefully avoiding the white pith).
   
   
3. In a medium size bowl, pit, peel and slice peaches.
   
   
4. Slice lemon in half and squeeze 2 tablespoons fresh lemon juice over peaches.
   
   
5. Add olive oil, honey, ginger, salt and pepper to peaches in the mixing bowl; add 1/2 teaspoon of the freshly grated lemon peel.
   
   
6. Gently fold peaches and spices together until well combined. Let stand 10 minutes to blend flavors.If you feel like getting a little crazy with it, grill the peaches for a few minutes.
   
   
7. Arrange spinach on plates, topping with prosciutto and peach mixture.
   
   
8. Sprinkle with the rest of the lemon peel, crumbled blue cheese and toasted slivered almonds.
   

Yield: 4 servings.

Recipe courtesy of "Cooking for Pleasure" by Jeanine Harsen.

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