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Grilled Peach Salad with Crispy Prosciutto and Candied Pecans

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course, Salad
Cuisine: American
Servings: 4

Ingredients

  • 2 peaches freestone
  • 2 ounces bleu cheese crumbled
  • 4 slices proscuitto
  • 1/2 cup pickled red onions
  • 1 cup candied pecans
  • 5 ounces fresh arugula one box

Balsamic Vinaigrette

  • 2 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 2 tsp honey
  • 1 tsp dijon
  • pinch salt

Instructions

For the vinaigrette

  • Whisk together all the ingredients and set aside

For the crispy prosciutto

  • Lay the slices of proscuitto on a sheet pan lined with parchment. Bake for 12 minutes at 400 degrees. Allow to cool and break them up into smaller pieces

For the grilled peaches

  • Slice the peaches in half and remove the pits. Brush with oil and sprinkle with a little salt. Grill on medium-high for about 4 minutes on each side. Allow to cool. Remove any skin that is already coming off and slice the peaches into 1/2 inch slices.

Assembling the salad

  • In a large bowl combine the arugula with the pickled red onions, crispy proscuitto, crumbled bleu cheese, candied pecans and grilled peaches. Pour over the balsamic vinaigrette and toss to coat.