Grilled Peach and Prosciutto Arugula Salad


August is a strange month.  It doesn’t carry anticipation of the summer that July boasts and it doesn’t hold the weight of the “new beginnings” associated with September. August is stuck there in the middle, a little lazy, a little too hot and little bittersweet.

 Summer is still hear….but it’s almost gone and people get a little sad or a little too anxious for fall and start wear Ugg Boots and scarves at the first sign of cloudy weather.  August does have a redeeming quality though; It’s round and sweet and a little fuzzy.  You guys. The PEACHES.  August peaches are SO good.  We are lucky to live in an area where we have access to amazing Okanagan peaches at every turn. It seems like every year I’m surprised at how delicious they are.  Leave them on the counter for a few days until they are soft and juicy and you just can’t wait another moment to stuff peaches into your face while standing over the sink (to catch the drips obviously.) The other day I was cutting peaches to add to a recipe and I ate the whole plateful and didn’t even get to the recipe.  They really are that good.  I’ve been adding them to everything lately. And they are a good price now, so let’s do this!

Peach Cobbler Muffins - Yum.
Baked Peach Oatmeal - SIgn me up.
Grilled Peach and Prosciutto Arugula Salad - OMG.
This is probably my very favorite salad I make every summer.  The juicy peaches get warmed slightly on the grill and then get tossed in bowl with candied pecans, grilled prosciutto, goat cheese and peppery arugula.  Simple, but amazing.  The whole salad can be prepared using the grill and I really recommend this, as I find it gives it the most flavor.  If you don’t have access to a grill an indoor grill pan on the stove top will work just fine.  I dress my arugula in only a little olive oil then top the salad with a drizzle of balsamic glaze. I find you don’t really need a “dressing” here because the ingredients really do all the work for you.
Grilled Peach and Procuitto Arugula Salad logo
Grilled Peach and Prosciutto Arugula Salad
(Serves 2-3)
2 peaches, slices into thick slices
4 cups of arugula (1 cellopack)
1/4 cup goat cheese, crumbled
6 slices of Prosciutto
1/2 cup Pecan Halves
1 tbsp brown sugar
1 tsp cinnamon
1 tsp canola oil
2 tbsp Olive Oil
2 tbsp Balsamic Glaze
salt and pepper to taste
Directions:
1. Preheat the grill to medium-low.  Lay out a sheet of aluminum foil on one side of the grill.
2. Toss the Pecans with the 1 tsp of Canola Oil, Brown Sugar and Cinnamon.  Lay the pecans on the foil off to one side. 
3. Lay out your pieces of prosciutto on the remaining aluminum foil.  
4. Watch the prosciutto and the pecans to make sure they don’t burn.  Turn often. Remove from heat when the pecans are just starting to brown and the prosciutto starts to curl up and crisp a bit.
5. Spray your grill with some cooking spray. Lay the cup peaches, skin side up, directly on the grill.  Let them cook a bit until they get some nice grill marks, about 4-5 minutes. Remove from the grill.
6. Pour the arugula into a large bowl. Toss with the Olive Oil.
7. Top salad with prosciutto, pecans, crumbled goat cheese and warm peaches.  Drizzle some balsamic graze over the top. Season with salt and pepper.

What’s your favourite thing about August?  Do you have any favourite Peach Recipes?  Let me know in a comment below!

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