15 minutes | Serves 6-8 small salads
Peaches on the grill are delicious in both sweet and savory dishes. This time, I left them halved and added them to our salad for an end of summer twist.
3 ounces of arugula
4 peach, halved and pitted
Goat cheese, crumbled
6 slices of prosciutto, chopped
3 tablespoons olive oil
1 tablespoons white balsamic
Juice from 1/2 lemon
Salt and pepper
Preheat grill to 350-400. In a large salad bowl, dress arugula with olive oil, vinegar, lemon juice, and salt and pepper. Once grill is ready, cook peaches for 5 minutes on each side. Meanwhile, add prosciutto and crumbled goat cheese to salad dish. When they are ready, top salad with peaches and serve.