- 4
Ingredients
- Dressing
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons white balsamic vinegar*
- 1 teaspoon lemon juice
- 1 tablespoon fresh parsley, finely chopped
- Salt and pepper, to taste
- Salad
- 2 small ripe yet firm nectarines
- Olive oil for brushing fruit
- 2 ounces thinly sliced prosciutto
- 6 to 7 ounces arugula, about 8 packed cups
- 2 tablespoons chopped, lightly toasted walnuts
- 2 tablespoons crumbled blue cheese
Preparation
Step 1
To make the dressing, whisk all of the ingredients in a small bowl and set aside.
To grill the nectarines, preheat grill to medium-high. Slice fruit in half and remove pits. Brush flesh with a little olive oil and place flesh-side down on the grill. Grill for a few minutes, just until grill marks appear and the fruit is tender.
Place prosciutto in a small skillet over medium-high heat. Cook for 60 to 90 seconds, flipping once, until just browned and crispy. Remove and cut into strips.
To prepare the salad, place arugula, nectarines and walnuts in a large bowl. Add dressing and toss gently to coat. Divide the salad among 4 plates, topping each with prosciutto strips and crumbled blue cheese.
*White balsamic vinegar is made from white wine vinegar and grapes. Because it is milder than traditional brown balsamic vinegar and doesn't stain food, it's preferable for this fruit salad. It can be found at specialty markets and most major supermarkets. Rice vinegar can be substituted.