Dessert Peaches and Biltong Salad with Nutty Dressing

Carmen Niehaus, Peaches

The saltiness of the biltong or any other charcuterie works well with the sweet peaches.

  • Serves 6
  • Preparation time: 20 min


Salad Dressing

  • 30ml (2T) wholegrain mustard
  • 90ml (6T) olive oil
  • 45ml (3T) honey
  • Juice of 3 lemons
  • 70g walnuts
  • Extra water if needed


  • 2—3 heads of baby Cos lettuce
  • 5 dessert peaches, halved or cut into wedges
  • 100g biltong, thinly sliced or coppa or prosciutto
  • 1 red onion, cubed
  • half of a wheel Camembert cheese, sliced


Salad Dressing
Process all the ingredients in a food processor till fine. Add some water, if necessary, to thin down the dressing.

Place the salad leaves on a platter, top with the fruit and arrange the biltong or any other charcuterie slices in between. Spoon over the dressing and finish with onions and cheese.