Salad: United States – Southern United States – Grilled Peach and Arugula Salad with Sherry Vinaigrette

Serving Size: 4

Approximate Time

Prep 10 min

Cook 6 min

Additional 5 min

Total 21 min

Ingredients

- 5 oz (140 g) baby arugula
- 2 ripe peaches, halved and pitted (about 12 oz / 340 g)
- 4 thin slices prosciutto, approx. 2 oz (60 g) total
- 3 oz (85 g) goat cheese, crumbled
- 1/3 cup (35 g) toasted pecans, coarsely chopped
- 1 tbsp (15 ml) olive oil, for grilling peaches
- 1/3 cup (80 ml) extra-virgin olive oil, for vinaigrette
- 2 tbsp (30 ml) dry sherry vinegar
- 1 tsp (5 ml) Dijon mustard
- 1 tsp (5 ml) honey
- 1 small shallot, minced (about 30 g)
- 1/2 tsp (3 g) kosher salt, divided
- 1/4 tsp (1 g) freshly ground black pepper, divided
- Flaky sea salt, for finishing (optional)

Instructions

1. Preheat a grill or grill pan over medium-high heat. Brush the peach halves with 1 tbsp (15 ml) olive oil. Grill peaches cut-side down until char marks form, about 2–3 minutes; flip and warm through 1–2 minutes more. Transfer to a plate.
2. While peaches grill, make the vinaigrette: in a small bowl whisk together 2 tbsp (30 ml) dry sherry vinegar, 1 tsp (5 ml) Dijon mustard, 1 tsp (5 ml) honey, the minced shallot (about 30 g), 1/4 tsp (1 g) black pepper and 1/4 tsp (1.5 g) kosher salt. Slowly whisk in 1/3 cup (80 ml) extra-virgin olive oil until emulsified. Taste and adjust seasoning.
3. Crisp the prosciutto: heat a small skillet over medium and cook the prosciutto slices 1–2 minutes per side until edges are crisp. Transfer to a paper towel, let cool briefly, then break into bite-sized pieces.
4. Toss the arugula with about half the vinaigrette to lightly coat (reserve remaining vinaigrette for serving). Arrange dressed arugula on a serving platter or individual plates.
5. Cut each grilled peach half into 2–3 wedges and arrange over the arugula. Scatter crisp prosciutto pieces, crumbled goat cheese, and toasted pecans across the salad.
6. Drizzle remaining vinaigrette as needed, finish with a pinch of flaky sea salt and a grind of black pepper, and serve immediately.