Grilled Peaches over Arugula with Goat Cheese and Prosciutto

For a bit of crunch, sauté the prosciutto in a nonstick skillet over medium-high heat for two minutes or until crisp.

Yield: 6 servings (serving size: about 1 1/3 cups arugula mixture, 3 peach wedges, about 1/3 ounce prosciutto, 1 1/2 teaspoons balsamic syrup, and 1 teaspoon cheese)

Ingredients

• 1/4  cup  balsamic vinegar
• 2  tablespoons  honey
• 3  peaches, pitted and each cut into 6 wedges
• Cooking spray
• 1  tablespoon  extravirgin olive oil
• 1/8  teaspoon  freshly ground black pepper
• Dash of kosher salt
• 10  cup  trimmed arugula (about 10 ounces)
• 2  ounces  thinly sliced prosciutto, cut into 1/4-inch strips
• 2  tablespoons  crumbled goat cheese

Preparation

1. Bring vinegar to a boil in a small saucepan over medium-high heat. Reduce heat, and simmer until vinegar is reduced to 2 tablespoons (about 2 minutes). Remove from heat; stir in honey. Cool to room temperature.

2. Prepare grill to high heat.

3. Place peach wedges on grill rack coated with cooking spray; grill 30 seconds on each side or until grill marks appear but peaches are still firm. Remove from grill; set aside.

4. Combine oil, pepper, and salt in a large bowl, stirring with a whisk. Add arugula, tossing gently to coat. Arrange arugula mixture on a platter. Top with peach wedges and prosciutto. Drizzle with balsamic syrup; sprinkle with cheese.

Nutritional Information

Calories:

100 (36% from fat)

Fat:

4g (sat 1g,mono 2.4g,poly 0.5g)

Protein:

3.9g

Carbohydrate:

13.1g

Fiber:

1.3g

Cholesterol:

7mg

Iron:

0.8mg

Sodium:

183mg

Calcium:

61mg