So I’m totally loving all the peaches this year. I want summer to last forever! Remember when I said there is more to come on peaches? I just can’t stop. This salad is outrageous. The prosciutto and peaches go together like prosciutto and cantaloupe. And the peaches go with the goat cheese the same way that roasted beets do. The sweetness of the peaches and the tangy goat cheese. Wow. Just wow.
There are very few salad dressings that I could say I want to marinate in, but this is one. I think you could totally pour it into a bowl and pass it off as a cold summer soup!
Chris and I were watching an old episode of Good Eats with Alton Brown on the Cooking Channel. He was talking about all the different kinds of peaches and how to grill them. We grilled some up and had them with our dinner. Then I saw this and this and was inspired to make a grilled peach salad.
I made this salad for the meat fest we had for my friend Lisa’s birthday dinner. It literally was a festival of meat. Chris put brisket, ribs, turkey breast and a pork butt on the smoker. It was ridiculous.
This was Lisa’s plate.
Notice there is no salad on it. That in the middle of her plate is a bacon wrapped pimento cheese stuffed jalapeno. It was also smoked.
Our friend Jen suggested talking the leftover salad and turkey and making a wrap. She is a chef. I take her advice very seriously.
The salad dressing made a AMAZING condiment.
Well played, Jen. Well played.
Chris had this:
Grilled Peach Avocado Prosciutto and Arugula Salad with Goat Cheese
Ingredients for the salad:
5 cups arugula
1 avocado, diced
1/4 cup balsamic vinegar
1 cup of goat cheese
6 pieces of prosciutto, sliced thin and torn or cut into 4-5 pieces each
Ingredients for the Dressing:
2/3 cups of champagne vinegar
2 tablespoons of honey
salt and white pepper to taste
1/4 cup of olive oil
Cut two peaches in half and remove pits. Toss them with balsamic vinegar. Put the peaches on the grill skin side down. Pour any balsamic left in the bowl into the center where the pits were. Grill 4 minutes each side. Cut them into wedges about 1/4 inch thick.
Toss the arugula in a big bowl and top with peaches, avocado, goat cheese and prosciutto.
Cut the other two peaches in half and remove the pits. Take the skin off and slice them up. Put peaches in a blender or food processor and puree until smooth. Add the champagne vinegar and honey and pulse 3 or 4 times. Blend on low and stream in olive oil. Add salt and pepper to taste.