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
- Preheat the grill pan on medium high heat for 3-4 minutes.
- 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.
- 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
- Plate salad and garnish with blue cheese, walnuts, and prosciutto.