Grilled Peaches over Arugula with Goat Cheese and Prosciutto

For a bit of crunch, sauté the prosciutto in a nonstick skillet over medium-high heat for two minutes or until crisp.

Yield 6 servings (serving size: about 1 1/3 cups arugula mixture, 3 peach wedges, about 1/3 ounce prosciutto, 1 1/2 teaspoons balsamic syrup, and 1 teaspoon cheese)

Ingredients

* 1/4 cup balsamic vinegar
* 2 tablespoons honey
* 3 peaches, pitted and each cut into 6 wedges
* Cooking spray
* 1 tablespoon extravirgin 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

Preparation

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.

Nutritional Information

Calories:100 (36% from fat)
Fat: 4g (sat 1g,mono 2.4g,poly 0.5g)
Protein: 3.9g
Carbohydrate: 13.1g
Fiber: 1.3g
Cholesterol: 7mg
Iron: 0.8mg
Sodium: 183mg
Calcium: 61mg

Laura Zapalowski, Cooking Light, JUNE 2008