Sweet and Savory Summer Salad

Everyone needs a go-to side dish for summer get-togethers. This sweet and savory salad is just that. The combination of peppery arugula, salty prosciutto and sweet peaches is unexpected and memorable. Even better, this salad can be made quickly and in advance. And best of all, you can substitute apricots or ripe figs for the peaches. Enjoy it with a glass of our Chandon Chardonnay.

Sweet and Savory Summer Salad
Makes 1 as a main course

1/2 small shallot, minced
2 Tbsp sherry vinegar
1/2 tsp Dijon mustard
3 Tbsp extra-virgin olive oil
6 oz baby arugula
Kosher salt and freshly ground pepper
2 oz proscuitto, sliced paper thin and cut into 1-inch wide strips
1 medium or 2 small peaches, peeled, pitted and sliced
1 oz piece of high-quality Parmigiano-Reggiano
High-quality aged balsamic vinegar

Combine the shallot and sherry vinegar in a small bowl. Let sit at least 10 minutes.

Stir in the mustard to the shallot mixture and whisk in the oil.

Place the arugula in a large shallow serving bowl. Add the vinaigrette and a pinch of salt and pepper. Toss to coat evenly. Season to taste with salt and pepper and toss again. Arrange the prosciutto and peaches over the top. Shave the cheese over the top. Sprinkle with a few drops of the balsamic and toss just before serving.