It was my Mom’s birthday a few weeks ago and to celebrate I did an upscale backyard BBQ for the family.  With all the peaches just coming into season I wanted to incorporate them into the menu.  This salad was a big hit that paired well with the rest of the meal of grilled leg of lamb and Joanne Weir’s Grilled Potato Salad.

The sweetness of the peaches matches so well with the bitterness of the greens, the creaminess of the goat cheese, and the saltiness of the prosciutto.  Its a flavor explosion in your mouth.  Give this salad a try this summer!

Salad (printable recipe)
  • 5 oz (or 1 bag) arugula leaves
  • 1 ripe peach, sliced
  • 2oz soft goat cheese, crumbled
  • 2-3 slices of prosciutto

  • Juice from 1 lemon
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon dijon mustard
  • 1/4 teaspoon sugar
  • 1/4 cup extra virgin olive oil
  • Salt and pepper to taste

Preheat oven to 375 degrees. Lay proscitutto slices on a parchment lined sheet pan. Bake in oven until crisp, about 8-12 minutes. Let cool then crumble into small pieces.

For the dressing, whisk together lemon juice, balsamic vinegar, mustard, sugar, and salt and pepper then slowly stream in extra virgin olive oil until it is well combined.

In a large bowl, lightly toss the arugula leaves with dressing, then top with peaches, goat cheese, and crispy prosciutto.

Serves 4



AuthorAmy Koch
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