Sunday, August 31, 2014

Grilled Peach Salad

Peaches for you, peaches for me.  Truly, at this time of year the farmers' markets are overrun with tomatoes and peaches. I am a big fan of incorporating fruit in a salad. It pairs well with a variety of soft cheeses as well, so I've often used pears or peaches stuffed with goat cheese and then wrapped in prosciutto as an appetizer. But this will be a salad version which incorporates a nice, honey, sticky balsamic to top it off.

While softer peaches are a bit more prevalent at this time, you'll want to try and find a firmer peach for the grill (or in my case, grill pan.)

Grilled Peach 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
  • 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 glaze; sprinkle with cheese. 

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