Grilled Peach, Prosciutto & Parmigiano-Reggiano Salad
Serves 4
Ingredients:
* 4 Tbsp pine nuts
* 4 peaches, each pitted & sliced into 4 wedges
* 2 Tbsp olive oil
* 1/4 tsp salt
* 1/2 tsp granulated sugar
* 1/2 lb Parmigiano-Reggiano wedge, cut in 12 wedges
* 12 slices prosciutto, sliced very thin
* Fresh black pepper
* 2 Tbsp olive oil
* Balsamic vinegar for garnish
* 32 Arugula leaves
Directions:
1.) Preheat oven to 375 degrees.
2.) Preheat grill to medium-high.
3.) Toast pine-nuts 3-4 min on baking sheet in oven. Let cool; turn off oven.
4.) Toss peach slices with olive oil; season with salt and sugar.
5.) Grill on medium-high, until peaches are char-marked.
6.) Chill peaches.
7.) Arrange salad on four chilled plates.
(3 cheese wedges, 3 prosciutto slices, 1 Tbsp. pine nuts, 4 peach wedges & 8 arugula leaves on each plate)
8.) Season with fresh black pepper.
9.) Drizzle extra-virgin olive oil and drop balsamic on plate for decoration.
Have a great day and remember: Go Ahead & Indulge!
(FYI: Christmas in July is still going on in my shop!)
