Sunday, July 5, 2009

Grilled Peach and Arugula Salad with Prosciutto, Mozzarella and Toasted Pinenuts

This is a perfect salad for summer. I love the contrasts in this salad... Sweet peaches, salty prosciutto, slightly bitter arugula with creamy fresh mozzarella. Peppery olive oil with sweet balsamic vinegar. It's one of my new favorites.

2 large peaches (not too ripe or they'll fall apart on the grill)
2 cups arugula
1 oz prosciutto
2 table spoons pine nuts
1 oz fresh mozzarella cheese (don't use the plasticy stuff... it should come in liquid)
1-2 oz. good olive oil
balsamic vinegar
sea salt & fresh black pepper

Heat BBQ to medium-high. Brush peach halves with olive oil and sprinkle lightly with sea salt. Place on Grill cut side down for about a minute to burn grill marks into the flesh. Turn peach 1/4 turn to get the diamond pattern of the grill marks. Grill for another minute before removing them from the BBQ. Plate the salad by laying down a layer of prosciutto. Toss the arugula with the peaches, mozzarella and pine nuts and pile on top of the prosciutto. Drizzle with olive oil and some good quality balsamic vinegar. Add a pinch of sea salt and a few grinds of black pepper and you're done... It's one of my favorites.


Benjamin said...

Great recipe. I really enjoyed reading your blog. I consider myself to be a great cook being that I've stood next to some great chefs for the past 14 years but your food looks killer. I look forward to reading your blog. I can tell just from seeing your pics and recipes that you own Keller's 'French Laundry' cookbook, no?

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