• 4 ripe peaches
• olive oil
• salt and pepper
• 1 T red wine vinegar
• olive oil
• 1 t plain yogurt or cream
• sliced prosciutto
• arugula or baby greens
• crumbled chevre
Heat a grill pan or light a charcoal grill. Cut peaches in half, remove pit and toss with olive oil, salt and pepper. Grill the peaches for a couple of minutes on each side. Place vinegar in a bowl and whisk with 3 T olive oil. Whisk in yogurt or cream. Place prosciutto on plates and top with grilled peaches, greens, and drizzle with vinaigrette. Sprinkle with crumbled chevre.
• 4 ripe peaches
• olive oil
• salt and pepper
• 1 T red wine vinegar
• olive oil
• 1 t plain yogurt or cream
• sliced prosciutto
• arugula or baby greens
• crumbled chevre
Heat a grill pan or light a charcoal grill. Cut peaches in half, remove pit and toss with olive oil, salt and pepper. Grill the peaches for a couple of minutes on each side. Place vinegar in a bowl and whisk with 3 T olive oil. Whisk in yogurt or cream. Place prosciutto on plates and top with grilled peaches, greens, and drizzle with vinaigrette. Sprinkle with crumbled chevre.
Marilyn Fulton on said:
What is proscuitto called for in this receipe, Grilled Peach Salad? And what is chevre, also called for in this receipe?
farmhousetable on said:
Hi Marilyn! Prosciutto is an unsmoked Italian ham, usually sliced really thin. You can get it in the deli section of Central Market or Whole Foods, or just omit from the recipe. Chevre is fresh goat cheese, available in pretty much any grocery cheese section, or from Farmhouse Delivery!
Scott Brown on said:
Wish I had found this recipe at the beginning of the heat wave! Sounds great. When tossing peaches prior to grilling, how much olive oil do you recommend?
farmhousetable on said:
just enough to lightly coat them–a couple of teaspoons should do it!