Bibb Lettuce Salad with Grilled Peaches and Prosciutto

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Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 4

Tender greens, like Bibb and butter lettuce, are best when dressed then tossed gently with your hands rather than tongs, which can bruise the leaves. In the winter months, substitute persimmons, pears, apples or even dried cherries for the peaches. Toasted hazelnuts or pecans are also a tasty addition.


  • 4 thin slices of prosciutto, about 1 1/2 oz. (45 g)
  • 2 peaches, peeled, quartered and pitted
  • 2 Tbs. plus 2 tsp. olive oil
  • Kosher salt and freshly ground pepper
  • 1 Tbs. white balsamic vinegar
  • 1 tsp. Dijon mustard
  • 6 cups (6 oz./185 g) Bibb lettuce, torn into pieces
  • 3 oz. (90 g) chèvre, at room temperature (about 1/4 cup)


Preheat an oven to 375°F (190°C).

Arrange the prosciutto in a single layer on a baking sheet lined with parchment paper. Bake, rotating the tray once, until the prosciutto is crispy, about 15 minutes. Set aside and, when cool enough to handle, tear into bite-sized pieces.

Prepare a medium-hot fire in a grill. Brush the peaches with 2 tsp. of the olive oil and season lightly with salt and pepper. Arrange on the grate directly over the heat and grill, turning as needed, until the peaches are nicely grill-marked and soft but still hold their shape, about 6 minutes total. Transfer to a cutting board and, when cool enough to handle, slice each piece into 4 wedges.

To make the dressing, combine the vinegar and mustard in a large mixing bowl. Whisk in the remaining 2 Tbs. olive oil and season to taste with salt and pepper. Add the lettuce and toss to coat completely. Season again with salt and pepper and transfer to a shallow serving dish. Garnish with the prosciutto, peaches and chèvre and serve immediately. Serves 4.

Adapted from Williams-Sonoma Burger Night, by Kate McMillan (Weldon Owen, 2015)

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