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Prosciutto, Arugula and Pickled Stone Fruit Salad

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2 cups Cider Vinegar
¼ cup Sugar
1 teaspoon Coriander Seeds
1 teaspoon Mustard Seeds
1 teaspoon Whole Black Peppercorns
2 Cloves Garlic, Crushed
2 Sprigs Thyme
1 Sprig Dill
1 cup Water
2 Peaches, Pitted And Cut Into ¾-Inch Wedges
2 Plums, Pitted And Cut Into ¾-Inch Wedges
5 ounces Ounces Arugula
1 pound HORMEL® Prosciutto
¼ cup Extra Virgin Olive Oil
¼ pint Balsamic Vinegar
As desired Parmesan Cheese Wedge


  1. In 4-quart saucepan, bring cider vinegar, sugar, spices, garlic, thyme, dill and water to a boil. Remove from heat and add fruit; cool completely; strain, discarding liquid. Cover and refrigerate at least 24 hours.

  2. In large serving bowl or tray, place arugula. Arrange fruit among arugula leaves. Tear prosciutto and sprinkle over fruit. Sprinkle with olive oil and balsamic vinegar. Using a vegetable peeler, top salad with peels of Parmesan cheese.

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