Grilled Peach And Arugula Salad

Arugula Prosciutto Salad Crop

Serves: 4

Prep Time: 20 minutes

Cook Time: 3 minutes



  • 2 peaches, pit removed and cut into 8 wedges
  • 5 ounces arugula
  • 1/4 cup white balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon honey
  • 1/2 teaspoon whole grain mustard
  • 1 Tablespoon red onion, minced
  • 1 Tablespoon tarragon, chopped (or 1 1/2 teaspoons dried tarragon)
  • Salt and pepper to taste
  • 8 slices prosciutto, cut in half
  • 1/2 cup feta cheese, crumbled


Heat grill to medium-high, lightly oiling the grill grate. Place peach slices on the grill. Cook for about 1 minute or until you have grill marks. Turn wedges over and cook the other side. Remove from grill. In large bowl, add arugula and set aside.

In a small jar, add vinegar, olive oil, honey, mustard, onion and tarragon. Shake vigorously. Season with salt and pepper and shake again. Add dressing to arugula and toss to coat.

Divide the arugula onto four plates topping each with peach slices and prosciutto. Garnish with feta cheese and serve.

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