I am funny about food. I rarely get excited to make recipes more than once, but every once in awhile I will become obsessed with a dish and make it days and days in a row. This rarely happens, but it happened this week. On Tuesday night, we had an all-around lovely meal at Supper Club, but the salad was what I couldn't get enough of. While furiously stuffing my face, I asked Wendi how to make it. I proceeded to go to the market the very next day and buy all of the ingredients. I highly recommend you seek out wild arugula. The taste difference is huge. We are lucky enough to have a garden that is spilling over with the stuff right now, so this recipe came just in time.
Arugula Salad with Grilled Peaches and Goat Cheese
(from Cooking Light)
1 salad-bowl full of arugula, preferably wild
3 peaches, sliced (not too thick, not too thin)
a walnut-sized nub of goat cheese (I like Laura Chenel)
3-4 slices prosciutto
1/3 c. olive oil (approximately)
1/3 c. balsamic vinegar
2 T. honey
Grill peach slices until grill marks appear. You want the peaches to stay firm. Saute the prosciutto in a skillet over medium-high heat for a couple of minutes (until crisp). Crumble when cooled. Bring balsamic vinegar and honey to a boil in a saucepan and simmer until reduced by half -- it will thicken slightly. Cool. Toss arugula, grilled peaches and olive oil in a salad bowl. Toss again with the cooled vinegar mixture. Crumble goat cheese and prosciutto over the top and serve. Oh my goodness, this is good!