Grilled Peach & Mint Salad

Grilled Peach and Mint Salad.jpg

So much summertime goodness in this lovely little dish! Prosciutto and a honey-balsamic reduction bring it all together. This is a perfect appetizer salad or side-dish; it's sweet, savory, and crisp without being overpowering.

•2 organic peaches
•Mint leaves
•1-2 pieces of Prosciutto, sliced
•1 green onion
•3/4 cup Balsamic Vinegar
•1 tbsp Raw Honey


  1. Slice the peaches in half and remove pits. Cut a tiny portion off of the rounded side of each, so that it sits without rolling over.
  2. Grill over med-high heat away from flames for 20-30 minutes, until soft.
  3. While the peaches are grilling, prepare balsamic reduction (below).
  4. When peaches are done, top with arugula, mint, green onions and Prosciutto. Drizzle with the balsamic reduction and serve!


  1. Bring the balsamic vinegar to a boil on the stove top, then reduce to medium heat, stirring frequently.
  2. When the vinegar begins to coat the spoon, stir in the honey. Continue to cook on low-med heat.
  3. When it begins to darken and thicken, remove from heat. It will continue to thicken as it cools. TIP: a warm reduction is best with this salad, so do not let it cool completely. I warmed mine just before serving.