Saturday, July 3, 2010

Grilled Peaches Over Arugula with Goat Cheese and Prosciutto

WOW - is this a great summer recipe. I used my indoor grill for the peaches and it worked out great. The flavor of the grilled peaches is wonderful with the arugula and I really loved the balance that the honey gave to the balsamic vinegar. I eat this as a main dish in the summer when I am trying to cut down on eating meat and dropping a few pounds.

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

I made it with and without the prosciutto and it was delicious. When I made it with the prosciutto I did not add cheese.

Yield: 6 servings

• 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


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.

Bon Appetit!