Monday, September 16, 2013

Soppressata & Peach Salad

When Charlie and I went to The Brisol, we not only had THE monkey bread, but we also had their Soppressata & Peach Salad.  It had my name all over it.  Salty, sweet, savory, tart.  All things I enjoy in life.  I love prosciutto and cantaloupe, but this might be my new fav.  Scratch that.  This is TOTALLY my new fav. 

The peaches are important.  If you can get them at a farmers market, all the better.  They are still in season in Chicago now, but I can't imagine they will be for much longer. SO LOAD UP on your peaches n' soppresata people. 

The salad is fairly easy.  Just fold some presliced soppresata and lay them against the sliced peach wedges.  Spoon a little goat cheese (I used honey goat cheese) randomly on your platter.  Sprinkle with fresh greens like arugula and some marcona almonds for a salty crunch.  Drizzle with a little balsamic glaze and extra virgin olive oil.  Mmmmmmmmmmmmmmmmmm kay.

I went back to the fridge to make myself a little plate while typing this. 

Stay hungry! 

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