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Grilled Peach Salad with Prosciutto and Goat Cheese

Sandy Hoopes
  • minutes
  • Serves 4 to 6

INGREDIENTS

12

thin slices Prosciutto or bacon

1/2

Fennel, bulb

4

Peaches, ripe

1/2

Serrano chile

1

bunch Watercress or baby arugula

2 tbsp

Balsamic vinegar

1/4 cup

Nicoise or kalamata olives, pitted

1

Salt and pepper

3 tbsp

Exra virgin olive oil

4 oz

Goat cheese or feta

1 tsp

Milk

2 tablespoons balsamic reduction, optional

16

Wooden skewers, soaked in water