Grilled Peach & Prosciutto Salad

Grilled Peach Prosciutto Salad

Peach season is among us and there is nothing like it. When I returned from Kelowna I brought back a case of peaches so we had peaches in everything for a while. Peach pancakes, peaches with yogurt and granola, peach smoothies, peach salads, peaches as bedtime snacks with fresh cream. I can never get enough of fresh, juicy peaches. Gone are the days when Ava used to ask me to peel the “fuzzy skin” from her peach, now graduating to eating them as they are. I miss the days when they would bite into the warm B.C. peaches and the juice would drip down their hands, arms and eventually end up running into the top of their diapers. Kelowna is so hot in the summer, Ava was shirtless most of her summer months. Most of my memories from the lake are of them savouring local food and watching the expression on their tiny tanned faces. They were are still are so excited when they get to pick fruit from the trees and raid a strawberry patch. Future foodies in the making? I hope so.

This Kelowna inspired peach salad goes well with grilled beef or bison but equally well with fish or chicken too. If you can’t get your hands on prosciutto, I have made it with crumbled bacon with just as much success. When looking for a goat blue cheese, be sure to ask at the cheese shop for a semi firm blue cheese. There are so many types of blue cheese but I like this salad with a one that’s not as creamy in texture as a chèvre. I used a strong goat cheese from Carmelis Goat Cheese Artisan in Kelowna. In Calgary I suggest Janice Beaton or Springbank Cheese Company.

The combination of the peppery arugula, sharp goat cheese, salty prosciutto, fresh basil is a match made in heaven with the warm peaches with intensified flavours from grilling. This is my idea of a perfect summer salad.

Grilled Peach and Prosciutto Salad

Serves 6

  • 4 cups arugula, washed and dried
  • 4 peaches, halved and pitted
  • 1 package of prosciutto
  • 4 oz. goat blue cheese, crumbled or sliced

Basil Dressing

  • 1 handful of basil leaves
  • 3 Tablespoons white onion, chopped
  • Juice of 1 lemon
  • Splash of white balsamic vinegar
  • 2 teaspoons honey
  • 1 teaspoon dijon mustard
  • 1/3 cup extra virgin olive oil
  • Sea salt and fresh ground pepper
  1. Heat a grill to very hot, 500 F should do it. Place the sliced peaches on a plate and drizzle with a little olive oil and sprinkle with sea salt. Place the peaches cut side down on the grill until they develop grill marks, approximately 30 – 45 seconds. Flip and grill the other side for 30 seconds and remove.
  2. To make the basil dressing, add all the ingredients into a small blender and blend until combined. I like it a little on the chunky side so I can see the basil. Alternatively you can chop the basil and onion very small and stir in the remainder of the ingredients with a whisk.
  3. In a large bowl toss the arugula with some of the dressing, reserving extra for the finish. Cut the prosciutto slices in half and loosely roll each piece. Arrange the prosciutto on the arugula. Add in the peach slices and goat cheese. Drizzle with extra basil dressing.