If you're wondering how to grill a peach, join Jim on his grilling class at Plainsboro Recreation Center on August 21 at 6pm. Sign up here.
|Local Peaches from Robson's Farm at the Forrestal Village Farmers Market|
2 peaches, cut in half and pit removed
1 small red onion, peeled and cut into think slices
4 large slices prosciutto (sliced thicker than usual like bacon)
2 tablespoons balsamic vinegar
6 tablespoon olive oil
1 teaspoon salt
4 cups arugula leaves
¼ cup toasted walnut pieces
2 tablespoons crumbled blue cheese
Heat the grill.
Rub cut side of peaches with a little olive oil and put on the grill, cut side down. Cook until the peach chars slightly and then turn on other side until warm through. Repeat with the onions and set aside.Heat an oven to 400 degrees. Lay the ham out onto a lightly oiled cookie sheet and bake in preheated oven until slightly crisp, about 5 minutes.
Make a vinaigrette by combining olive oil and balsamic vinegar with salt and whisking until emulsified.
In a bowl, mix the arugula, walnuts, and cheese. Drizzle with the vinaigrette and toss to coat.
To plate: Place the peaches and onions charred side, in a serving bowl. Toss the arugula mixture and place over the peaches. Garnish with the crispy prosciutto and serve immediately..