This summery peach salad features sweet 'n' smoky grilled peach wedges, fresh arugula, crumbled goat cheese, and sliced prosciutto. The saltiness of the goat cheese and prosciutto is an irresistible complement to the sweet peaches and spicy arugula.
1/4 cup balsamic vinegar
2 tablespoons honey
3 peaches, pitted and each cut into 6 wedges
1 tablespoon extravirgin 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
How to Make It
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.
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.
I am only going to add to the accolades everyone else gave this recipe. I made it for a dinner party with a marinated boneless pork loin. I used a peach balsamic vinegar and only 1T of honey. I personally don't think any honey is needed. I used an argula/spinach blend. I grilled the peaches in advance. Easy to make, delicious and not requiring odd ingredients...what more can you ask for?!
I was looking for something different to do with fresh peaches and came across this recipe. It is one of the best and easiest salads I've ever made. Took an earlier suggestion to serve with fish...used Mahi Mahi. Can't wait to make this salad again for friends this weekend!!
This was an excellent summer salad! The goat cheese with the grilled peaches created a rich and wonderful taste. I did not have arugula on hand or proscuitto so instead I paired it with hearts of romaine and grilled chicken. I will definitely be making this salad over and over again! Also, if you don't have time to make the balsamic glaze, just use a light balsamic viniagrette. My mom and I were wanting a little crunch to our salad as well, so we added pita chips. There are endless possibilities with this salad so you can make it over and over again and it will always be a little different.
This is by far the best salad I've ever made. I used raspberry balsamic for a fruitier flavor and Morningstar soy bacon for a vegetarian salad. What a wonderful combination of flavors and a great way to use fresh arugula from the garden!
I tried this last night and will make this for a dinner party. I made two small variations. First, I set aside some of the balsamic reduction to drizzle on top, and mixed the remaining with a little lemon juice for a lighter salad dressing. Secondly, I wrapped the peach slices in the prosciutto and then grilled them. (I do this with figs, too). That worked out well and makes a nice presentation.
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