I recently visited my best friend from high school, Stephanie, in Ft. Worth. She, her husband, and their adorable 4 month old live 5 minutes from Central Market, and I am constantly inspired by her fresh, easy cooking. This is her recipe that I tried out as soon as I came home from vacation. I used Parker County peaches, peaches grown right outside of Ft. Worth and available only 2 months a year. Needless to say, they were the best peaches I've ever had! Sorry, no pictures this time.
3 peaches, sliced
2 slices Prosciutto
Goat cheese (as much or as little as you want on your salad)
Arugula, or whatever type of salad you would like to use--I used mixed spring greens
1/4 C balsamic vinegar
2 T honey
1 T olive oil
Salt and Pepper
Put balsamic vinegar in small sauce pan on medium high heat until boiling. Then, turn down and simmer balsamic until reduced to about 2 tablespoons. Once reduced, remove from heat and add 2 T honey and stir. Set aside and let cool.
In a large salad bowl, add olive oil and salt/pepper. Add salad greens and mix until coated.
Put sliced peaches on oiled grill surface. Grill until you hav grill marks but peaches are still firm. Remove from grill. Trevor likes the peaches diced after removing them from the grill, but the plate is prettier when the peaches are kept in large slices.
Arrange salad on plates and top with goat cheese, prosciutto, and peaches. Drizzle balsamic/honey mixture over the top.