Trouble With Toast

Recipe: Grilled Peaches over Arugula with Goat Cheese and Prosciutto | June 10, 2008

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.

  • 1/4 cup balsamic vinegar
    2 tablespoons honey
    3 peaches, pitted and each cut into 6 wedges
    Cooking spray
    1 tablespoon extra virgin olive oil
    1/8 teaspoon freshly ground black pepper
    Dash of kosher salt
    10 cup trimmed arugula (about 10 ounces)
    2 ounces thinly sliced prosciutto, cut into 1/4-inch strips
    2 tablespoons crumbled goat cheese

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.



  1. had this for 4th of july. it was excellent!

    Comment by miqcie — July 6, 2008 @ 10:40 pm

  2. Great, glad you enjoyed! It’s a wonderful summer salad. Thanks for visiting!

    Comment by bettyjoan — July 7, 2008 @ 11:57 am

  3. Happy to come to your site..full of good stuff.

    Comment by brandy — January 9, 2010 @ 5:51 am

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