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Kitchen Notebook

August 21, 2017

Crispy Prosciutto Salad

30 Mins

Serves 2


  • 3 oz Prosciutto
  • 2 Doughnut Peaches, cut into wedges
  • Arugula
  • ¼ cup Pecans
  • 1 Tbsp. Coconut Oil
  • 1 Tbsp. Maple Syrup
  • 1 pinch Cayenne Pepper
  • ¼ cup olive oil
  • 2 Tbsp. Balsamic Vinegar

Heat your oven to 350 degrees.

Melt the coconut oil  in a small pot. Add the maple syrup, salt and cayenne. Stir to mix. Add the pecans and stir till they are coated. Pour the pecans on a parchment lined tray and place in the oven. Bake for 10 - 12 mins, stirring half-way through the cooking time. Remove from oven and let them cool on the tray

Turn the oven up to 375 degrees. Line baking sheets with parchment paper. Lay prosciutto and peach slices on the baking sheet. Bake until fat turns golden and meat is darker, about 15 minutes (rotating baking sheets from top to bottom halfway through baking time). Using tongs, carefully transfer prosciutto to paper towels to drain (it will crisp as it cools).

whisk together the vinegar and oil, adding the oil in a slow stream to create an emulsion. Season to taste with salt and pepper.

Toss arugula with dressing, plate and top with prosciutto, peaches, pecans and torn basil leaves.

30 Mins Lunch Meat Paleo Prosciutto Recipe salad Side Summer

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30 Mins Lunch Meat Paleo Prosciutto Recipe salad Side Summer

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