Grilled Peach & Prosciutto Salad
Servings:*
4 servingsIngredients
- 4 large peaches
- 3 tablespoons extra virgin olive oil, divided
- 5 slices prosciutto
- 2 cups arugula
- 1 avocado, sliced
- ½ cantaloupe (about 12 ounces), diced
- ½ cup loosely packed fresh basil leaves
- 2 tablespoons aged balsamic vinegar
Directions
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Heat a grill or grill pan to medium-high.
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Slice the peaches in half, remove the pits, then slice them in half again to quarter. Lightly brush the cut sides of the peaches with 1 tablespoon of olive oil.
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Place the peaches cut side down on the grill and cook, uncovered, until nice grill marks have formed, about 3 minutes per side.
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Lay the prosciutto slices on the hot grill or grill pan and cook until crispy, 1 to 2 minutes per side.
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To assemble the salad: In a large serving bowl, combine the grilled peaches, arugula, avocado, cantaloupe and basil. Drizzle the aged balsamic vinegar and remaining 2 tablespoons of olive oil on top. Toss to combine.
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Crumble the crispy prosciutto on top of the salad and serve immediately.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.