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Prep time: 15 min • Cook time: 5 min • Yield: 4 servings
- BBQ grill or a grill pan
- 6 to 8 cups loosely packed arugula
- ¼ cup fresh basil, cut into thin ribbons*
- 4 ounces thinly sliced prosciutto
- 4 small to medium peaches, cut in sixths
- 4 scallions (optional)
- 1 tablespoon coconut oil, melted, or coconut oil spray
Salad Dressing/Sherry Vinaigrette
- ⅓ cup extra virgin olive oil
- ¼ cup sherry vinegar
- 2 tablespoons water
- 2 teaspoons maple syrup
- 1 clove garlic, crushed
- ¼ teaspoon salt
- Freshly ground black pepper
- Prepare charcoal until the coals are white and ashy or preheat propane/gas grill to medium. (Wait to heat grille pan until just before cooking if you are not grilling outside.)
- Combine all salad dressing ingredients in a small bowl and whisk to blend, or put all ingredients in a jar with a tight-fitting lid and shake vigorously. Taste to adjust spice. Set aside.
- Brush or spray peaches with coconut oil. Peaches will cook very quickly in 1 to 2 minutes per side depending on their size; the goal is to give them grill marks and let their natural sugars caramelize.
- To serve, plate the arugula, top with prosciutto, peaches and scallion. Sprinkle basil over the top and dress. You can also toss the arugula and basil in dressing, plate and top with remaining ingredients. Finish with freshly ground black pepper. Serve immediately.
The combination of flavors makes this salad very complex: spicy/peppery arugula, salty prosciutto, sweet caramelized peaches, and fragrant sherry vinegar.
To serve as an entrée luncheon salad add another ounce or two of prosciutto and several more peach slices.
If you occasionally indulge in a bit of cheese, top with feta or a bit of goat cheese for an even more complex flavor combination.
*How to cut basil ribbons: make a stack of 3 or 4 basil leaves that are about the same size. They should be facing the same way. Roll them together lengthwise as if you were rolling a cigar. Using a sharp knife,cut across the basil roll in 1/8-inch cuts.