After eating a heavy lunch at Ted’s Montana Grill (don’t judge me for eating at a chain–the bison burgers are actually damn good), I didn’t want to go overboard for dinner. However, as I only have a few more days to cook in my parents’ massive and well-stocked kitchen, I wanted to be a little creative. Specifically, I wanted to find a way to use the grill without having to deal with a major protein source. This lovely summer salad was the perfect solution! The balsamic reduction was VERY sweet, so I think next time I’ll skip the honey and the reducing and just drizzle some good vinegar on top of the whole shebang. The peaches were also a little under ripe, but it worked out well, since they probably would have been too sweet if they were any more developed. The grill softened them up and gave them a great charred flavor–yum. Oh, the recipe is from Cooking Light magazine, and all of the ingredients (save for the pantry staples) came from the Dekalb Farmers Market.
Bring vinegar to a boil in a small saucepan over medium-high heat. Reduce heat, and simmer until vinegar is reduced to 2 tablespoons (about 2 minutes). Remove from heat; stir in honey. Cool to room temperature.
Prepare grill to high heat. Place peach wedges on grill rack coated with cooking spray; grill 30 seconds on each side or until grill marks appear but peaches are still firm. Remove from grill; set aside.
Combine oil, pepper, and salt in a large bowl, stirring with a whisk. Add arugula, tossing gently to coat. Arrange arugula mixture on a platter. Top with peach wedges and prosciutto. Drizzle with balsamic syrup; sprinkle with cheese.