Description
Leslie Dabney @thevineyardmomliving created this fresh, colorful, and light recipe to show off the natural sweetness and versatility of a delicious summer fruit. She gives peaches a savory turn by lightly grilling them and adding to a vibrant arugula salad.
Ingredients
- 4 ripe peaches
- 2 tablespoons extra virgin olive oil
- 1/4 cup extra virgin olive oil
- 2 tablespoons champagne vinegar
- 1 tablespoon fresh lemon juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Pinch of salt and pepper
- 8 cups fresh baby arugula
- 8 slices prosciutto, each torn in half
- 1 ball burrata cheese, cut in 4 equal pieces
Instructions
To grill the peaches: Cut peaches in quarters and remove the pits. Drizzle quarters with extra virgin olive oil. Preheat the grill to medium heat. Grill each side of the peach quarters for 1 to 2 minutes. Set grilled peaches on a plate.
To make the vinaigrette: Combine all ingredients in a mason jar with a lid and shake vigorously. Set in the refrigerator until you’re ready to use.
To assemble the salad: Place arugula in a large bowl. Drizzle some vinaigrette on the arugula and mix well to coat. Divide the arugula among 4 plates or bowls. Top the arugula with slices of grilled peaches. Add 4 pieces of prosciutto beside the peaches. Top each salad with prosciutto. Serve.
Wine Pairing Suggestions: 2019 Shanti Winery Moscato and 2023 Rodney Strong Chalk Hill Chardonnay
- Category: Salad
