Grilled Peaches over Spinach and Arugula with Goat Cheese and Prosciutto

Grilled Peaches over Spinach and Arugula with Goat Cheese and Prosciutto (Adapted from CL)

1/4 cup balsamic vinegar
2 tablespoons honey
3 peaches, pitted and each cut into 6 wedges
1 tablespoon extravirgin olive oil
salt and fresh ground black pepper
10 cups baby spinach and/or arugula
2 ounces thinly sliced prosciutto, cut into 1/4" strips
1 ounce crumbled goat cheese

In a small saucepan, add vinegar and bring to a boil - reduce heat and simmer until vinegar has reduced to 2 tablespoons, about 2 to 3 minutes. Remove from heat - stir in honey and set aside to cool to room temperature.

Preheat grill

Place peach wedges on grill rack coated with cooking spray - grill until marks appear but peaches are still firm, about 30 seconds per side. Remove from the grill and set aside.

In a large bowl, whisk together oil, pepper and salt to taste. Add spinach/arugula and toss gently to coat. Evenly divide the greens between your serving dishes - top each with a portion of the peach wedges and prosciutto. Drizzle with balsamic syrup and sprinkle with cheese to serve.

Makes about 4 to 6 servings.

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