Grilled Peaches Salad over Arugula and Parmigiano Cheese

Grilled Peaches Salad over Arugula and Parmigiano Cheese

Ingredients

  • 1/4 cup balsamic vinegar
  • 2 tablespoons honey
  • 3 peaches, pitted and each cut into 6 wedges
  • 1 tablespoon extra virgin olive oil
  • 1/8 teaspoon freshly ground black pepper
  • Dash of kosher salt
  • 10 cup trimmed arugula (about 10 ounces)
  • 2 ounces thinly sliced prosciutto, cut into 1/4-inch strips
  • 2 tablespoons crumbled goat cheese
  • Pine nuts

Preparation

1. Bring balsamic 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.

2. Prepare grill to high heat.

3. Place peach wedges on grill rack coated with olive oil; grill 30 seconds on each side or until grill marks appear but peaches are still firm. Remove from grill; set aside.

4. 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. Add pine nuts.

Drizzle with balsamic syrup; sprinkle with parmigiano cheese.

 

Amanda Black
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