Peach, Arugula, Prosciutto, Goat cheese salad

This recipe is a slightly tweaked version of PEACH, ARUGULA & GOAT CHEESE SALAD

Ingredients:

• 1/2 cup plus 2 tbs. balsamic vinegar
• 2 firm, ripe peaches
• 2 bunches arugula (about 2 cups), tough stems removed
• 2 tbs. grapeseed oil
• Salt and freshly ground pepper
• Goat cheese, crumbled
• 5-6 slices of prosciutto, torn into bit sized pieces

To make:

1. In a saucepan over medium-high heat, bring the vinegar to a boil. Reduce the heat and simmer until the vinegar is thick enough to coat the back of a spoon. Let cool.
2. Cut the peaches in half and remove and discard the pits. Cut each half into 6 wedges.
3. Place the wedges in a shallow dish, sprinkle with the brown sugar and drizzle with 2 Tbs. vinegar.
4. In another saucepan over medium-high heat sear the peaches on each side, around 1-2 minutes per side.
5. Turn off the heat to the pan of peaches and add the prosciutto, allowing the prosciutto to warm.
6. In a large serving bowl, combine the arugula, oil, a taste of salt and pepper, and toss to coat.
7. Arrange the grilled peaches and prosciutto on top of the arugula.
8. Drizzle with the reduced balsamic vinegar and sprinkle with the goat cheese.
9. Serve immediately.

Tip: be sparing when drizzling the balsamic vinegar. It could overwhelm the salad easily. You can add more later if desired.