Grilled peaches around a green salad on blue plate, sitting on a tile table.

Grilled Peach Salad with Crispy Prosciutto, Feta Cheese and Baby Arugula

Name: Grilled Peach Salad with Crispy Prosciutto, Feta Cheese and Baby Arugula Recipe
Prep time: 50 min
Cook time: 30 min
Yield: 4 Servings
Cuisine: Fruit
Ingredients: For the Salad:; 3 Peaches, firm and underripe, pit removed, cut in half, cut into quarters; 2 cup Baby Arugula; 6 slices of Prosciutto; 4 oz Feta Cheese; 2 oz Hazelnuts, chopped; 2 tbsp Balsamic Glaze; For the Vinaigrette:; 1/2 cup Honey; 1/4 cup Balsamic Vinegar; 3/4 cup Extra Virgin Olive Oil; Kosher Salt, to taste; Black Pepper, to taste; Additional Items:; Parchment Paper; Baking Sheet; Medium Bowl

Courtesy of Bull Outdoor Products

Makes: 4 servings
Prep Time: 30 - 50 minutes
Cook Time: 10 - 30 minutes

Ingredients:

For the Salad:

Peaches, firm and underripe, pit removed, cut in half, cut into quarters
Baby Arugula
Prosciutto
Feta Cheese
Hazelnuts, chopped
Balsamic Glaze

For the Vinaigrette:

Honey
Balsamic Vinegar
Extra Virgin Olive Oil
Kosher Salt, to taste
Black Pepper, to taste

Additional Items:

• Parchment Paper
• Baking Sheet
• Medium Bowl

Directions:

For the crispy prosciutto, preheat your grill to 350℉ and set the rack to the middle.
Line a sheet pan with parchment paper.
Bake for 10 to 15 minutes, depending on thickness of prosciutto.
Once done, gently remove from the baking sheet and cool on a baking rack until ready to use.
Turn grill to high. Cleaning the cooking grates and brush with olive oil.
Set the peaches flat side down and grill for about 5 minutes, creating nice grill marks on the surface.
Turn the peaches over to the other flat side and grill for another 5 minutes, to create beautiful grill marks on the peach.
Once done, turn the grill off and remove the peaches to rest.
Combine the ingredients for the balsamic dressing, season with salt and pepper, and set aside.
To plate, slice the peaches into slivers.
Arrange the baby arugula on the plate first, followed by the sliced grilled peaches.
Next add the feta cheese and chopped hazelnuts.
To finish dress the salad with the balsamic vinaigrette and top off with the crispy prosciutto!