August 19th, 2012
Floral Aroma, Fuzzy Skin, Juicy Flesh…Peaches!! Grilled Peaches over Arugula and Prosciutto, Easy, Summer Light Recipe
It is just right that floral aroma, the softness of its skin; biting into its juicy flesh, is just delicious. Peach season is July and August. Stores and markets are showing their best.
This recipe, actually serves 4 if served as a side dish. I served it as an entree, so it served only 2 with a little bit leftover. You can also have a good artisan bread to go along. But, to tell you the truth, it is just perfect by itself. Hope you like it.
Grilled Peaches over Arugula and Prosciutto
Prepare your grill. I have a charcoal grill so I let the coals go to a medium level.
3 medium halved peaches, pitted.
1 tablespoon olive oil
3 to 4 cups arugula
3 ounces prosciutto, torn
4 tablespoons toasted pine nuts (To toast them, place on a medium dry skillet until lightly toasted.)
Dressing:
2 teaspoons Dijon mustard
4 tablespoons champagne vinegar
4 tablespoons extra virgin olive oi.l
Whisk the dressing ingredients and put aside.
Assemble arugula and prosciutto in a salad bowl.
Before grilling the peaches, use that 1 tablespoon of olive oil to smear the peaches so they do not stick. Grill them, turning here or there until golden, about 4 or 5 minutes. Cut into quarters. Toss gently with the salad, add dressing, finish it off by adding the pine nuts. Again, a gentle toss.
Serve and enjoy.
Remember to make it your own….a little bit of this a little bit of that.
Note: This recipe is gluten free!!
Tags: Delaware, Delaware Beaches, Easy Recipe, Gluten Free, gluten free recipe, Grilled Peaches ove Arugula and Prosciutto, Peach Recipe, Recipe
