Arugula, Prosciutto and Grilled Peach Salad
This gorgeous salad just screams "Summertime" and makes a fantastic vegetarian lunch or light dinner. Any stone fruit works well in this recipe, so if pluots or nectarines are more readily available, fell free to swap them in.
PREP TIME: 10 minutes
COOK TIME: 3 minutes
For the salad:
10 ounces arugula, washed and dried well
2 large, summer-ripe peaches (or other stone fruit), pitted and halved
4-6 slices of prosciutto, cut into ribbons
4 ounces goat or mozzarella cheese
Honey, for drizzling
For the honey vinaigrette:
4/3 cup light olive oil
1/4 cup apple cider vinegar
2 tablespoons water
2 tablespoons honey
1 1/2 teaspoons salt
1/4 teaspoon pepper
Make the vinaigrette: Combine all dressing ingredients in a blender and blend well. Set aside. Store extra vinaigrette in a non-reactive airtight container for another use.
Preheat your grill or a grill pan to high. Drizzle the cut side of the peach halves with honey. Grill, cut side down, until the honey caramelizes, about 3 minutes. Remove peaches from heat and let cool for a few minutes. Once cooled, slice peach halves into wedges.
To assemble the salad, add arugula to a large serving bowl. Arrange peach wedges, prosciutto and cheese on top of lettuce. Drizzle with vinaigrette just before serving.