Grilled Peaches over Arugula with Goat Cheese and Prosciutto

By 5har0n_nguy3n

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

Details

Servings 6
Adapted from cookinglight.com

Preparation

Step 1

For a bit of crunch, sauté the prosciutto in a nonstick skillet over medium-high heat for two minutes or until crisp.
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.