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Grilled Peaches with Prosciutto and Blue Cheese

Print Recipe
Course Salad

Ingredients
  

  • 4 ripe but firm peaches halved and pitted
  • 6 cup mixed greens spring mix, arugula, or baby spinach
  • 4-6 slices prosciutto torn into bite-size pieces
  • 1/3 cup crumbled blue cheese
  • 1/4 cup candied or toasted nuts pecans, walnuts, or almonds
  • 2-3 tbsp extra-virgin olive oil plus a little for brushing peaches
  • Salt and black pepper to taste
  • 2-3 tbsp balsamic glaze store-bought or homemade
  • Optional add-ins: thinly sliced red onion fresh basil, or mint leaves

Instructions
 

  • Preheat a grill or grill pan to medium-high heat and lightly oil the grates
  • Brush the cut sides of the peach halves with a little olive oil
  • Place peaches cut-side down on the grill and cook for 3–4 minutes until grill marks appear
  • Flip and grill for another 1–2 minutes to soften slightly, then remove and let cool briefly
  • Slice the grilled peaches into wedges once cool enough to handle
  • Now assemble the salad:
  • Add mixed greens to a large serving bowl or platter
  • Drizzle with 2–3 tablespoons of olive oil, season lightly with salt and pepper, and toss
  • Top with grilled peach wedges, torn prosciutto, blue cheese crumbles, and nuts
  • Finish with a generous drizzle of balsamic glaze and any fresh herbs you’re using