Grilled Peaches over Arugula with Goat Cheese and Prosciutto

(from MyRecipes.com)

For a bit of crunch, sauté the prosciutto in a nonstick skillet over medium-high heat for two minutes or until crisp.

• YIELD: 6 servings (serving size: about 1 1/3 cups arugula mixture, 3 peach wedges, about 1/3 ounce prosciutto, 1 1/2 teaspoons balsamic syrup, and 1 teaspoon cheese)
• COURSE: Salads

Ingredients

• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 3 peaches, pitted and each cut into 6 wedges
• Cooking spray
• 1 tablespoon extravirgin olive oil
• 1/8 teaspoon freshly ground black pepper
• Dash of kosher salt
• 10 cup trimmed arugula (about 10 ounces)
• 2 ounces thinly sliced prosciutto, cut into 1/4-inch strips
• 2 tablespoons crumbled goat cheese

Preparation

1. 1. Bring vinegar to a boil in a small saucepan over medium-high heat. Reduce heat, and simmer until vinegar is reduced to 2 tablespoons (about 2 minutes). Remove from heat; stir in honey. Cool to room temperature.
2. 2. Prepare grill to high heat.
3. 3. Place peach wedges on grill rack coated with cooking spray; grill 30 seconds on each side or until grill marks appear but peaches are still firm. Remove from grill; set aside.
4. 4. Combine oil, pepper, and salt in a large bowl, stirring with a whisk. Add arugula, tossing gently to coat. Arrange arugula mixture on a platter. Top with peach wedges and prosciutto. Drizzle with balsamic syrup; sprinkle with cheese.

Nutritional Information

• Amount per serving
• Calories: 100
• Calories from fat: 36%
• Fat: 4g
• Saturated fat: 1g
• Monounsaturated fat: 2.4g
• Polyunsaturated fat: 0.5g
• Protein: 3.9g
• Carbohydrate: 13.1g
• Fiber: 1.3g
• Cholesterol: 7mg
• Iron: 0.8mg
• Sodium: 183mg
• Calcium: 61mg

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