ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Grilled Peaches over Arugula with Goat Cheese and Prosciutto

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield 6 servings (serving size: about 1 1/3 cups arugula mixture, 3 peach wedges, about 1/3 ounce prosciutto, 1 1/2 teaspoons balsamic syrup, and 1 teaspoon cheese)
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.

Ingredients

  • 1/4 cup balsamic vinegar
  • 2 tablespoons honey
  • 3 peaches, pitted and each cut into 6 wedges
  • Cooking spray
  • 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

Nutrition Information

  • calories 100
  • caloriesfromfat 36 %
  • fat 4 g
  • satfat 1 g
  • monofat 2.4 g
  • polyfat 0.5 g
  • protein 3.9 g
  • carbohydrate 13.1 g
  • fiber 1.3 g
  • cholesterol 7 mg
  • iron 0.8 mg
  • sodium 183 mg
  • calcium 61 mg

How to Make It

  1. 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.

  2. Prepare grill to high heat.

  3. 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.

  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. Drizzle with balsamic syrup; sprinkle with cheese.