Grilled Peach and Prosciutto Salad

Copyright 2007 by Cooking With The Single Guy

Ingredients:
1 fresh peach
2 to 3 thinly sliced prosciutto strips
2 cups arugula
cheese for garnish

Balsamic vinegar dressing:
1 T dijon mustard
1 T sugar
¼ cup balsamic vinegar
¼ cup extra virgin olive oil

Remove the pit from peach and then cut into slices. Spray or brush slices with extra virgin olive oil and place on hot grill or grill pan for about a minute to get the nice grill marks. When done, toss peaches with arugula and some of the balsamic vinegar dressing. (To make the dressing, just combine all the ingredients by whisking or blending.) Tear pieces of the prosciutto over the salad and garnish with cheese shavings such as a hard goat cheese or Parmesan cheese.

Makes 1 to 2 servings.

Pair with a glass of Sauvignon Blanc.

TIP: To make cheese shavings, you can use a grater. But for a more rustic touch, get your vegetable peeler and shave along the side of a hard cheese to create your cheese garnish.

BROWN BAG IT: Living in California, I get the best picks of fresh peaches at the farmers markets. But if you buy your peaches from the grocery store and it's still hard from being picked early to be shipped, then just place them in a brown paper bag. They should ripen nicely in two to three days. (Be sure to check on it regularly and don't forget about it or else you'll have mold in your bag.)

SEASONAL FRUITS: This salad is nice and light for the summer and prosciutto pairs nicely with a lot of fruits. For other times of the year, experiment and substitute the peaches with figs, pears or apples.

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