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.

How to Make It

Step 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.

Step 2

Prepare grill to high heat.

Step 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.

Step 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.

Ratings & Reviews

LindaMay's Review

tara31
July 15, 2013
This salad was awesome. Possibly the best I've ever made. It looks beautiful on the plate and tastes even better. Highly recommend!

GigiMac183's Review

GigiMac183
June 03, 2012
N/A

amyarizona's Review

JoyMcDo
October 02, 2011
Excellent recipe. I was looking for a non-dessert, non-fattening peach recipe and this one was a winner.

KLHuffman's Review

KLHuffman
June 14, 2011
Great salad! Very easy to make - it took me 20 minutes. I didn't (and won't) change a thing. My husband and I ate the whole thing as a main course!

GrandmaKY's Review

UrsulaB
August 02, 2010
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?!

heaven28rangers's Review

nataliaruns
July 25, 2010
This was good but the syrup was too sweet for me. Next time i will only use a drop of honey, if any at all.

JoyMcDo's Review

GrandmaKY
June 24, 2010
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!!

Mollyd's Review

Mollyd
June 15, 2010
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.

tara31's Review

heaven28rangers
May 31, 2010
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!

UrsulaB's Review

LindaMay
September 29, 2009
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.