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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

  • 1/4 cup balsamic vinegar
  • 2 tablespoons honey
  • 3 peaches, pitted and each cut into 6 wedges
  • Cooking spray
  • 1 tablespoon extra virgin olive oil
  • 1/8 teaspoon freshly ground black pepper
  • Dash of kosher salt
  • 10 cup trimmed arugula (about 10 ounces)
  • 2 ounces thinly sliced prosciutto, cut into 1/4-inch strips
  • 2 tablespoons crumbled goat cheese


  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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