Grilled Peach Salad with Prosciutto, Goat Cheese, Almonds and Basil
A delightful salad to serve for lunch or dinner!
Ingredients
- For the dressing:
- ¼ cup balsamic vinegar
- 2 tbsp. honey
- 1 tbsp. Dijon mustard
- ¼ cup olive oil
- Salt and pepper to taste
- For the salad:
- 3-4 freestone peaches sliced thick
- 2 tbsp. Extra-Virgin Olive oil
- 4 cups mixed greens Arugula is my favorite
- 3 ounces prosciutto broken apart into bite-size pieces
- 2 ounces goat cheese crumbled
- ¼ cup almond slices
- ¼ cup fresh basil leaves torn
- Blackberries to garnish
Instructions
- Grease the grill grates with neutral cooking oil, then preheat to medium-high heat (400-450 degrees). You can also saute the peaches in a hot saute or grill pan over the stove. Once done, set aside.
- Brush the peach slices with olive oil, then lay on the grill across the grates. Grill for 2-3 minutes or until grill marks have appeared. Flip, then grill for an additional 2 minutes or so. Remove to a plate.
- Whisk together the balsamic, honey, and Dijon mustard until well combined. Drizzle in the olive oil, whisking constantly to emulsify the dressing. Season to taste with salt and pepper.
- On individual plates, arrange the salad greens, then layer with the prosciutto, goat cheese, almond slices, and fresh basil. Add the peach slices and blackberries on top, then drizzle with the balsamic dressing and serve.
- Notes
- The peaches can be grilled up to 24 hours in advance and stored in the fridge.
- The vinaigrette can be made up to a week in advance and stored in the fridge. Give it a good shake before using it.
- If you have really high-quality aged balsamic or balsamic reduction, you can skip the vinaigrette and just drizzle the salad with balsamic, olive oil, salt, and pepper.
- Leftover peaches are fantastic with ice cream!
Tried this recipe?Let us know how it was!