Perfect Grilled Peaches: A Luscious Salad for Lunch with the Girls

Hot temperatures and summer eats are all about refreshing flavors full of punch! The key to a great salad is to think of the produce in season and the tastes you love. With your grill and outdoor meals in full swing by now, try this easy recipes that will keep you light on your feet all day long.

GRILLED PEACH, PROSCIUTTO AND ARUGULA SALAD
Prepared in 40 minutes or less.

Ingredients

1 Tbs balsamic vinegar
2 tsp fresh lemon juice
¼ tsp sea salt
3 Tbs Extra Virgin olive oil
4 firm-ripe peaches
24 thin slices Prosciutto
2 Tbs olive oil
6 cups baby arugula
½ cup finely crumbled ricotta salata
Fresh coarsely ground black pepper to taste

Preparation

Whisk together vinegar, juice and salt, then add extra-virgin oil in a stream, whisking until emulsified. Cut an X in bottom of each peach and immerse in boiling water 15 seconds, then transfer to a bowl of ice water.

Peel peaches and cut each into 6 wedges, then unroll Prosciutto slices and set aside.

In a 12-inch skillet or grill pan over medium high heat, add remaining oil until hot but not smoking. Cook peaches in 2 batches, turning over occasionally with tongs, until  browned on all sides and cooked through, about 5 minutes per batch. Transfer to a plate and keep warm, covered loosely with foil.

Divide arugula and warm peaches among 4 plates. Add prosciutto slices to plates. Drizzle with dressing and sprinkle with ricotta salata and ground pepper. Serve immediately. Serves 4.

For more Don't Worry, Eat Happy recipes, visit www.mealsonheelsbymindy.com.