I forgot to buy endives and did not use orange blossom this time, but usually I enjoy the flavour in this salad. The peaches marry well with the prosciutto.
4 ripe peaches
1 tablespoon olive oil
2 red or white endives, leaves separated
1 box rocket or arugula
coarse sea salt and pepper
3 tablespoons orange blossom water (optional)
1 tablespoon good-quality balsamic vinegar
1 tablespoon maple syrup
3 tablespoons olive oil
Cut peaches in half, removing stones. Slice each half into 3 wedges, place in a bowl and add olive oil and some salt and pepper. Toss well to coat them.
Place a ridged griddle pan or cast iron skillet over high heat. Place peach wedges on the pan and grill for a minute on each side, or until it sears. Remove peaches and leave to cool.
Place all dressing ingredients apart from oil in a bowl and whisk to combine. Trickle the oil slowly while you whisk to get a thick dressing. Season to taste.
On serving platter, arrange layers of peach, watercress, prosciutto and peaches. Spoon over enough dressing to coat all the ingredients but do NOT drench them, or serve with dressing on the side.