- 4 pieces prosciutto
- 2 tablespoons unsalted butter, divided
- 1 large peach, cut into wedges
- 1 block halloumi, cut into strips
- 1 tablespoon honey
- 1/ 2 cup pumpkin seeds
- 3 cups arugula
- 1 cup microgreens
- 1 tablespoon extra virgin olive oil
- 1 tablespoon apple cider vinegar
- Juice of 1 lemon
- 1 teaspoon sumac
- 1 teaspoon za'atar
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- 1 heirloom tomato, cut into wedges
Preheat oven to 350 degrees F. Place slices of prosciutto on a parchment-lined baking sheet and into the oven to crisp up for about 15 minutes. The prosciutto should be nice and crispy.
Meanwhile, in a large skillet over medium heat, melt half of the butter. Sauté peach wedges until golden brown and caramelized on both sides, about 10 minutes.
Remove the caramelized peaches from the skillet. Melt the other half of the butter and place strips of Halloumi into the pan. Drizzle on honey and allow the Halloumi to caramelize on both sides until deep golden brown, about 10 minutes.
In a small skillet over high heat, dry toast pumpkin seeds until dark and toasted.
Make the dressing: in a jar with a lid, combine extra virgin olive oil, apple cider vinegar, lemon juice, sumac, za'atar, salt and pepper to taste.
Assemble the salad: place arugula and microgreens into a large salad bowl. Top with caramelized peaches, caramelized Halloumi, heirloom tomato wedges, crumbled crispy prosciutto, and toasted pumpkin seeds. Dig in and enjoy!