Friday, June 1

Peach & Blue Cheese Salad

Peaches are one of my favorite fruits, and I tend to buy a ton of them in the summer when they’re at their peak. I love using them in dessert recipes (some of my favorites are here and here), but they work surprisingly well in savory dishes. The peaches in this salad get caramelized on the grill, which helps to intensify their flavor and gives them a smoky, meaty taste. Their sweetness forms a nice balance with the other strong, salty flavors of the blue cheese and prosciutto, making this the perfect salad for a starting course or light meal.

Peach, Prosciutto, & Blue Cheese Salad:
For Dressing
  • Whisk together 2 tbsp. red wine vinegar, 1 tsp. honey, 1 tsp. Dijon mustard, salt, and pepper.
  • Slowly whisk in 1/3 c. olive oil until emulsified. Set aside.
For Salad
  • Slice 4 peaches* in half and remove the pit and stem. Brush with canola oil.
  • Cook the peaches on a hot grill for 3 minutes a side, or until caramelized and slightly softened.
  • Slice the peaches into wedges and set aside.
  • Meanwhile, toss 1/2 lb. baby arugula with dressing and divide onto plates.
  • Sprinkle with crumbled blue cheese** and drape a few thin slices of prosciutto on top.
  • Arrange peach slices on top and serve.

Serves two (main course)
Serve four - six (starter)
*Try to use slightly under ripe fruit as it holds up better on the grill.
**Use a mild blue cheese, such as Maytag.