Peach Balsamic Salad

I cant wait to make this salad during the summer, when the weather is warm, peaches are in season and days are long.  Sweet, salty, creamy, and a bit tangy its the perfect blend of flavors. Simple to throw together, this salad is amazing. Recipe adapted from Williams Sonoma.

INGREDIENTS

  • 1/2 cup vinegar plus 2 TBS balsamic vinegar
  • 2 firm, ripe peaches
  • 2 cups arugula 
  • 1/2 oz. Prosciutto (cut into strips)
  • 2 oz. goat cheese, crumbled

PREPARATION

  • In a saucepan over medium-high heat, bring the 1/2 cup vinegar to a boil. Reduce the heat and simmer until the vinegar is thick enough to coat the back of a spoon. Let cool. 
  • Cut the peaches in half lengthwise and remove and discard the pits. Cut each half into 6 wedges.
  • Place arugula in a large bowl.
  • Drizzle arugula with the reduced balsamic vinegar, sprinkle with the goat cheese and prosciutto. Serve immediately.
Saladscarmen JohnsonPeach, Goat Cheese, Proscuitto, Balsamic VinegarComment