My grill has been getting a workout lately, and I've been the Grill Meister...errr, Frauchen. So when Pointless Meals suggested this recipe to accompany Grilled Chicken Bruschetta, I had no fear (cavalier...).
When I went to the grocery store, I chose the way less expensive, still with the roots, arugula, instead of the bagged, convenience, arugula. BIG. MISTAKE. I washed it about a hundred times and there was still sand all over it. Totally gross (and I'm a beach lover who eats a LOT of sand!), and quite a turnoff. Lesson learned.
When my salad wasn't extra crunchy, it was quite tasty. I also made the mistake of getting goat cheese instead of crumbled goat cheese, which also wasn't super appetizing in this preparation, but it added great flavor anyway.
Cooking Light via Pointless Meals
¼ c. balsamic vinegar
2 T. honey
3 peaches, each cut into 6 wedges
1 T. olive oil
salt and pepper to taste
5 oz. Arugula
2 oz. thinly slice prosciutto, cut into ¼ " strips
2 T. crumbled goat cheese
vinegar to a boil in a small saucepan over medium-high heat. Reduce
heat and simmer until vinegar is reduced to about 2 T. Remove from heat
and stir in honey. Cool to room temperature.
peach wedges on a grill pan coated with cooking spray. Grill 30 seconds
on each side or until grill marks appear, but peaches are still firm.
Remove from grill and set aside.
oil, salt and pepper in a large bowl. Add arugula and toss. Arrange
arugula on a platter. Top with peaches, prosciutto and goat cheese.
Drizzle with balsamic syrup.