Quick & Easy Summer Salads to Beat the Heat

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Grilled peach & prosciutto salad in white balsamic vinaigrette

Summer is the season of peaches, and there are many ways to enjoy this mildly sweet fruit. In this sweet and savory salad, grilled peaches are combined with prosciutto, arugula leaves, mozzarella and walnuts for the perfect light summer meal or appetizer.

Ingredients for 4 servings

• 4 ripe peaches, pitted and cut in 2-cm thick slices
• 4 cups (100 g) arugula
• 4 oz. (125 g) fresh mozzarella, cubed
• 4 oz. (125 g) prosciutto slices, torn in half
• 1 cup (100 g) shelled walnuts, roughly chopped

Seasoning

• Olive oil
• Salt

Dressing

• 2 tbsp white balsamic vinegar
• 1 tbsp honey
• 1 tbsp grainy mustard
• 1/2 cup olive oil
• Salt, pepper

Instructions

1. In a small bowl, whisk together the balsamic vinegar, honey and grainy mustard. Slowly pour in the olive oil, whisking constantly until the dressing is emulsified. Season with salt and pepper to taste. Set aside.
2. For the peaches, heat the grill over medium-high. Lightly brush the peach slices with olive oil and place on the hot grill. Grill for 3-4 min., until they're nicely marked on one side, then flip and turn down the heat to low. Close the grill, and let cook for 4-5 min. longer until the peaches are soft and caramelized.
3. Remove the peaches from the grill, season with salt and set aside.
4. In a large skillet over medium heat, add a bit of olive oil and toast the walnuts until fragrant, stirring frequently.
5. In a large bowl, combine the grilled peaches, arugula, fresh mozzarella cubes and toasted walnuts. Drizzle with 3/4 of the dressing, then toss to combine.
6. Divide the salad among 4 plates and top with torn prosciutto slices. Add a drizzle of the remaining vinaigrette to each salad and serve immediately.