Grilled Peach & Prosciutto Salad with Balsamic Glaze

Grilled Peach & Prosciutto Salad with Balsamic Glaze

This vibrant summer salad perfectly balances sweet, salty, and tangy flavors. The grilled peaches offer a caramelized sweetness that pairs beautifully with the salty prosciutto and peppery arugula, all tied together with a rich balsamic glaze.

Ingredients (serves 4):

• 4 ripe peaches, halved and pitted
• 8 thin slices of prosciutto
• 6 cups baby arugula
• 1/2 cup crumbled goat cheese
• 1/4 cup thinly sliced red onion
• 1/4 cup toasted pine nuts
• 2 tablespoons olive oil
• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• Salt and freshly ground black pepper to taste

For the balsamic glaze:

• 1 cup balsamic vinegar
• 2 tablespoons honey

Instructions:

1. Prepare the balsamic glaze: In a small saucepan, combine 1 cup balsamic vinegar and 2 tablespoons honey. Bring to a boil, then reduce heat and simmer for about 15-20 minutes until the mixture has reduced by half and coats the back of a spoon. Set aside to cool.
2. Preheat your grill to medium-high heat.
3. Brush the cut sides of the peaches with 1 tablespoon of olive oil.
4. Grill the peaches cut-side down for about 3-4 minutes, until grill marks appear and the peaches are slightly softened. Remove from grill and let cool slightly.
5. In a large bowl, toss the arugula with the remaining 1 tablespoon of olive oil, 1/4 cup balsamic vinegar, and 2 tablespoons honey. Season with salt and pepper to taste.
6. Divide the dressed arugula among four plates.
7. Top each salad with two grilled peach halves and two slices of prosciutto.
8. Sprinkle crumbled goat cheese, sliced red onion, and toasted pine nuts over each salad.
9. Drizzle the balsamic glaze over the salads just before serving.

Things to avoid:

1. Don’t use overripe peaches as they can become mushy when grilled.
2. Avoid overcooking the peaches; they should maintain some firmness.
3. Don’t dress the arugula too far in advance to prevent wilting.
4. Be careful not to burn the balsamic glaze; it can quickly go from perfect to bitter.

Alternatives:

• If peaches are unavailable, use nectarines or apricots.
• For a vegetarian version, replace prosciutto with grilled halloumi cheese.
• Swap goat cheese for feta or blue cheese if preferred.
• Replace pine nuts with walnuts or almonds for a different crunch.
• If you can’t find arugula, use a mix of baby spinach and watercress.

Topping recommendations:

• Fresh basil leaves for an aromatic touch
• Crushed pistachios for extra crunch and color
• A sprinkle of za’atar for a Middle Eastern twist
• Crispy fried shallots for added texture
• A drizzle of high-quality extra virgin olive oil just before serving

This salad is best enjoyed immediately while the peaches are still warm and the arugula crisp. It makes for a perfect light summer meal or an elegant starter for a dinner party.