I don't know what possessed me to make these beauties last night, but I'd been thinking about them all week. I loved the idea of the flavors together. These are the ideas that ricochet around in my head...pay bills, do laundry, hey prosciutto and nectarine would taste good together, probably should start Christmas shopping, better add some cucumber for crunch, need to make an appointment for flu shots. Seriously, this is how my brain works!
Not too many more good days with nectarines and peaches left as summer slips away. If I make them again, I'm only using arugula, but last night it was a mixed baby lettuce lot. Gotta love the salty, sweet savory business it's got it all goin' on!
Prosciutto and Nectarine Hand Rolls with Cucumber and Mixed Greens
2 firm but ripe nectarines, pitted and sliced thinly
2 Persian cucumbers, peeled and julienned, or 1/2 English cucumber, seeds removed
1 bag of mixed baby lettuce or 1/2 bag of rocket arugula
parmesan shavings
2-4oz packages of imported prosciutto
Champagne-Lemon Vinaigrette
1 large shallot, minced
juice of one lemon
1/4 c. champagne vinegar
1/3 c. olive oil
1 TBSP honey
salt and white pepper to taste
With high speed blender or hand blender, mix the shallots with the oil, vinegar, juice and honey. Dressing should look light, light yellow and emulsified. Season with salt and pepper. Toss the lettuce greens with the dressing. Add parmesan to taste.
To assemble
lay out one slice of prosciutto. in the middle, stack about 6 or 7 pieces of cucumber, 3 slices of nectarine and top with lettuce mix. Fold one of the sides of prosciutto over to the other and continue to roll in a tight roll.
Chill or serve immediately. Makes about 12-14 rolls.