- 1 tablespoon coconut oil, divided
- 1.5 lbs. peaches at room temperature, sliced into wedges
- 1 bunch radishes, thinly sliced rounds
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 1 tablespoon minced jalapeno
- 1/2 teaspoon maple syrup
- 1/4 teaspoon salt
- 2 oz. prosciutto, torn into pieces
- Small handful Italian parsley leaves, for garnish
Directions
- Heat a grill or cast iron skillet over medium-high heat.
- Add 1.5 teaspoons coconut oil and half of the peaches.
- Sear on both sides until you see light-colored grill marks or browning. Repeat with remaining coconut oil and peaches.
- Remove from heat and toss with radishes in a medium bowl.
- Combine olive oil, lime juice, jalapeno, maple syrup and salt in a small jar, shake vigorously to emulsify.
- Stir dressing into salad until well combined.
- Before serving, top with prosciutto and parsley.
By Genevieve Doll
