Grilled Peach and Proscuitto Salad
Ingredients
- 5 oz arugula
- 3 ripe but firm peaches
- 6-7 thin slices of proscuitto, torn in half
- 1/4 small red onion, thinly sliced
- 1/2 cup honey goat cheese
- 1/2 cup toasted walnuts or pecans
- Fresh basil, torn, for serving
Honey Balsamic Vinaigrette
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 2 T honey
- 2 tsp dijon mustard
- 3 cloves garlic, minced
- Salt + pepper, to taste
Instructions
- Whisk all dressing ingredients together and store in refridgerator until ready to serve.
- Pre-heat outdoor grill or grill pan to medium high heat.
- Cut peaches in half and remove pits, and then cut each half in half again.
- Wrap proscuitto around each peach section, option to secure with a bamboo skewer.
- Brush each piece lightly with olive oil and place onto grill. Grill, turning often, until the proscuitto gets crisp around the edges and the peaches begin to caramelize, about 7-8 minutes. (time varies depending on your grill).
- Assemble salad by adding arugula to your salad bowl, followed by red onion, walnuts, goat cheese, grilled peaches and torn basil. Toss with dressing just before serving.
- Enjoy!!
