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  • Writer's pictureMichelle Iannelli-Rubin

Michy's Peachy Summer Salad

This summer salad features sweet 'n' smoky grilled peach wedges, fresh arugula, crumbled goat cheese, and sliced prosciutto. The saltiness of the goat cheese and prosciutto is an irresistible complement to the sweet peaches and spicy arugula.



  • Balsamic Glaze

  • 3 peaches, pitted and each cut into 6 wedges Cooking spray

  • 1 tablespoon extra virgin olive oil

  • ⅛ teaspoon freshly ground black pepper

  • Dash of kosher salt

  • 10 cups trimmed arugula (about 10 ounces)

  • 2 ounces thinly sliced prosciutto, cut into 1/4-inch strips 2 tablespoons crumbled goat cheese


  1. Grill peaches. Prepare grill to high heat. 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.

  2. 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.

  3. Top arugula with peach wedges and prosciutto. Drizzle with balsamic glaze; sprinkle with goat cheese.

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1 Comment

Aug 06, 2021

This looks SO good. Can’t wait to make. Thank you!!

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