You need:

2 ripe peaches, pitted and halved
cooking oil, grapeseed or avocado oil
5 oz. baby arugula
1/2 cup walnut halves, toasted
1/2 small red onion, thinly sliced
2 oz. blue cheese, crumbled
2 oz. prosciutto, torn into pieces
2 tbsp. aged balsamic vinegar
2 tbsp. extra virgin olive oil
Salt and freshly black pepper

Serves 4

  1. Preheat the grill pan on medium high heat for 3-4 minutes.
  2. Brush peaches with cooking oil and lightly season with salt and pepper. Place the peaches, cut side down, on the grill. Cook peaches until charred, about 3-4 minutes. Flip the peaches and cook until charred on the other side. Remove the peaches and slice into wedges.
  3. Add arugula to a large bowl. Gently squeeze the arugula to soften. Add peaches and onions. Toss together with aged balsamic vinegar and extra virgin olive oil. Season with salt and pepper
  4. Plate salad and garnish with blue cheese, walnuts, and prosciutto.


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