Monday, July 16, 2012

Grilled Peach, Prosciutto, and Goat Cheese Salad

Peaches are in season right now and should be for the next few weeks. The markets in my neighborhood are overrun with them, so I plan to take advantage over the next few weeks and try to cook with peaches. And in an effort to try and stay health, a peach cobbler will not be one of my endeavors. This salad was very easy to make and the sweetness of the peaches was a perfect blend with the saltiness of the prosciutto and goat cheese.

Grilled Peach, Prosciutto and Goat Cheese Salad (serves 4)


  • 1/4 cup balsamic vinegar
  • 2 TB honey
  • 3 peaches, pitted and each cut into 6 wedges
  • Cooking spray
  • 1 TB extravirgin olive oil
  • 1/8 tsp freshly ground black pepper
  • Dash of kosher salt
  • 10 cups trimmed arugula (about 10 oz)
  • 2 oz thinly sliced prosciutto, cut into 1/4-inch strips
  • 2 TB crumbled goat cheese

  • Directions:

    Bring vinegar to a boil in a small saucepan over medium-high heat. Reduce heat, and simmer until vinegar is reduced to 2 tablespoons (about 2 minutes). Remove from heat; stir in honey. Cool to room temperature.

    Prepare grill to high heat. I used a grill pan because sadly (tear) I have no grill. Place peach wedges on grill rack coated with cooking spray; grill 30 seconds on each side or until grill marks appear but peaches are still firm. Remove from grill; set aside.

    Combine oil, pepper, and salt in a large bowl, stirring with a whisk. Add arugula, tossing gently to coat. Arrange arugula mixture on a platter. Top with peach wedges and prosciutto. Drizzle with balsamic syrup; sprinkle with cheese.

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