Peach Salad

Prepare the Peaches:

1. Cut the peaches in half and remove the pits. Cut each half into 3 wedges.
2. Heat the oil in a grill pan (or a regular pan if you don't have one). Cook over medium-high heat for 2-3 minutes on each side until softened and browned. Remove from the pan and let cool.

Prepare the Prosciutto and Almonds:

1. Note: In this salad, I love to use prosciutto in two forms - regular/uncooked and baked until crispy. You can use just uncooked prosciutto or bake all of it. Crispy prosciutto is really amazing, and if you haven't tried it already, you're in for a treat!
2. Divide the prosciutto into two parts. Place the first part on a baking sheet lined with parchment paper. Bake at 400°F (200°C) for about 10 minutes until browned and crispy. Remove from the oven and let cool. Crumble into smaller pieces.
3. Leave the remaining half of the prosciutto raw and set aside. Tear into smaller, bite-sized pieces.
4. You can also pan-fry prosciutto in a pan, but it's much easier to do in an oven.
5. Sprinkle flaked almonds in an even layer on the parchment paper that you used to bake the prosciutto. Reduce the oven temperature to 350°F (180°C) and bake the almonds for about 6 minutes or until golden. Transfer immediately to a plate.

Make the Dressing:

1. To a small/medium jar, add the olive oil, balsamic vinegar, honey, lemon juice, salt, and pepper. Close the jar with a lid and shake until all the ingredients are well combined.

Assemble the Salad:

1. Wash the lettuce (if it's not already washed) and dry it in a salad spinner or with paper towels.
2. Spread the lettuce on a very large plate. Season with salt and pepper. Top with peach wedges, sliced avocado, blueberries, uncooked prosciutto, crispy prosciutto, sprinkle with flaked almonds and crumbled goat cheese.
3. Drizzle the dressing over the salad.
4. Enjoy!