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Dinnertime Recipes

Grilled Peaches over Arugula with Goat Cheese and Prosciutto


Pair with a glass of Edna Valley Sauvignon Blanc!

What You Need

Grilled Peaches over Arugula with Goat Cheese and Prosciutto


  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. PREPARE grill to high heat.
  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. 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.

For a more savory dish, replace the peaches with grilled sweet, white onions.

Number of servings (yield)





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