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.