Chicory salad with wild peaches.

For this months foodblogswap I got to cook from “Piens keuken”, a Dutch blog filled with pure and easy recipes.  I chose to make the chicory salad. With these summer temperatures it is always nice to eat a delicious salad. You do not have to stand in the kitchen all that long and with these ingredients every bite is a party. You taste a different combination with every bite. Sweet peach, bitter chicory, salty prosciutto, spicy cilantro.

Ingredients :

  • 4 sprigs of chicory
  • 6 spring onions
  • 6 wild peaches
  • 200 gr Prosciutto di Parma
  • ½ head of iceberg lettuce
  • 100 gr feta
  • small bunch of cilantro
  • 2 tbsp avocado oil
  • 2 tbsp extra virgin olive oil
  • 2 tbsp apple cider vinegar (I used homemade nasturtium infused apple cider vinegar)
  • 2 tsp honey
  • 1 tsp mustard
  • Black pepper and Himalayan salt to taste


  • To crisp the prosciutto, arrange the slices in one layer, without overlapping, on a baking sheet lined with parchment paper. Bake in a 180°C oven for 15 minutes, then turn off the heat and let the prosciutto stay in the oven for another 10 minutes.
  • Remove and cool, then break into shards.
  • Cut the chicory, spring onion, coriander and iceberg lettuce in small pieces.
  • Make a dressing with the oil, vinegar, honey and mustard in a bowl. Season to taste with salt and pepper.
  • Mix the sliced ​​vegetables with the dressing.
  • Crumble the feta and add to the salad.
  • Cut the peach into thick slices and place them onto a heated grill pan. Grill for about 2 minutes on each side, or until peaches start to soften just a little and grill marks form.
  • Layer them on top of the salad, together with the crispy bacon.

chicory salad with grilled peaches