Peach, Corn & Crispy Prosciutto Orzo Salad

Serves 6

Ingredients:

• 2 peaches, diced  
• 1-2 shallots, finely chopped
• 1 cup cherry tomatoes, halved
• 2 ears of corn  
• 1 cup fresh basil, cut into ribbons
• 1 box orzo (16oz)
• Prosciutto (one 3oz pack)
• Mozzarella pearls (one 8oz pack)

For the dressing:

• Juice of 2 lemons
• 1/2 cup olive oil
• 2 tbsp honey
• 2 tbsp dijon mustard
• 1 tsp sea salt
• 1/2 tsp fresh ground black pepper
  

1. Cook the corn: Cut the kernels off the cob. Melt a bit of butter in a saucepan over medium-high heat, add the corn, and cook for 6-8 minutes, stirring only occasionally so it has a chance to sit in contact with the pan, until just tender with some kernels slightly charred.
2. Cook the orzo: While the corn cooks, bring a large pot of generously salted water to a boil. Add the orzo and cook according to the box instructions. Strain, let cool, and toss with a drizzle of olive oil to keep it from sticking.
3. Crisp the prosciutto: Heat your oven to 375ºF. Line a baking sheet with parchment and lay out the prosciutto, tearing each piece in half. Bake for 10-12 minutes, until golden and crisp. Let cool, then break into smaller pieces.
4. Make the dressing: Add the lemon juice, olive oil, honey, dijon, salt, and pepper to a jar and shake or whisk until fully combined.
5. Assemble: In a large bowl, combine the orzo, peaches, shallots, tomatoes, corn, basil ribbons, and mozzarella pearls. Pour over the dressing and toss to coat. Top with the crispy prosciutto and extra basil, and enjoy

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Recipe Created By: Lindsey Walden