Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Asparagus 2 tb Olive oil
2 lg Heads Belgian endive 2 tb Red wine vinegar
1/2 lb Mozzarella, Fontina, or 1/4 ts Salt
-Jarlsberg cheese 1/2 ts Coarsely ground black pepper
8 Dried-tomato halves 2 bn Arugula
-oil packed 2 tb Drained capers
4 md Ripe peaches 1/2 (8oz) loaf Italian bread
1/4 lb Thinly sliced prosciutto -thinly sliced and toasted

ABOUT 45 MINUTES BEFFORE SERVING:

1. Discard tough ends from asparagus; trim scales if stalks are
gritty. Slice asparagus diagonally into 2" pieces.

2. In 3-quart saucepan over high heat, in 1 inch boiling water, heat
asparagus to boiling. Reduce heat to low; cover and simmer 3 minutes
or until asparagus is tender-crisp; drain. Rinse asparagus with
running cold water to stop the cooking; drain.

3. Cut each endive lengthwise in half. Place halves cut-side down;
thinly slice lengthwise. Slice cheese. Thinly slice dried-tomato
halves. Cut each peach in half, remove pits. Arrange some prosciutto
in center of each peach half.

4. In lg bowl, with fork or wire whisk, mix olive oil, vinegar, salt,
and pepper. Add arugula, capers, endive, asparagus, dried tomatoes
and cheese; toss gently to mix.

5. Divide salad mixture among 4 dinner plates. Place 2 peach halves
with prosciutto on each plate. Serve salad with thinly sliced,
toasted Italian bread.

Each serving: About 470 calories, 25 g fat, 61 mg cholesterol, 1480 mg
sodium.

Good Housekeeping/July'94/scanned fixed by DP GG

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