Grilled Peach Salad with Crispy Prosciutto, Feta Cheese and Baby Arugula
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • For the Salad:
  • 3 peaches, firm and underripe, pit removed, cut in half, cut into quarters
  • 2 cups baby arugula
  • 6 slices of prosciutto
  • 4 ounces feta cheese
  • 2 ounces hazelnuts, chopped
  • 2 tablespoons balsamic glaze
  • For the Vinaigrette:
  • ½ cup honey
  • ¼ cup balsamic vinegar
  • ¾ cup extra virgin olive oil
  • Kosher salt and black pepper
Instructions
  1. For the crispy prosciutto, preheat your oven to 350 degrees and set the rack to the middle. Line a sheet pan with parchment paper.
  2. Bake for 10 to 15 minutes, depending on thickness of prosciutto.
  3. Once done, gently remove from the baking sheet and cool on a baking rack until ready to use.
  4. Turn the Bull Grill on high to preheat. After 5 minutes, use the Bull Dual Handle Mega Monster Brush to remove any residue.
  5. Oil the grill grates before cooking.
  6. Set the peaches flat side down and grill for about 5 minutes, creating nice grill marks on the surface. Turn the peach over to the other flat side and grill for another 5 minutes, to create beautiful grill marks on the peach.
  7. Once done, turn the grill off and remove the peaches to rest.
  8. Combine the ingredients for the balsamic dressing, season with salt and pepper, and set aside.
  9. To plate, slice the peaches into slivers. Arrange the baby arugula on the plate first, followed by the sliced grilled peaches. Next add the feta cheese and chopped hazelnuts. To finish dress the salad with the balsamic vinaigrette and top off with the crispy prosciutto!
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/grilled-peach-salad-with-crispy-prosciutto-feta-cheese-and-baby-arugula/