Bite into the perfect summer salad with this grilled peach and prosciutto salad.
An avid grocery store fan, I probably go 3-5 times a week. Not just because I don’t always meal plan well and have to pick up a few last-minute items, but because I simply enjoy it – at least most the time.
However, Market Street is one my favorites. I even drive about 15 minutes out of my way because the experience itself is so enjoyable. From the moment you enter the doors, you receive smiles from the staff, opportunities to enjoy the food, you casually fill your cart and then when you finally resolve it’s time to leave, there’s never a long wait to check out AND someone insists to take out your bags. That’s the way it’s always been when it started as United many years ago in West Texas. When I was growing up that was the only grocery store we knew of and that’s what they did then and now. That’s sweet, right?
Just like summer time.
Sugar Tree by Kingsburg Orchards at Market Street. The fruits are the exclusive, non-GMO plant breeding program that offers the most unique and exciting fruits available through cross-pollination using bees. From peaches, nectarines, and more, Sugar Tree got me thinking about all kinds of ways to taste summer… through the flesh of a juicy fruit.
I knew that I wanted to try the succulent peach in a recipe that allows it to shine – as the entrée. However, after an incidental run-in with a friend that also owns a few restaurants, I remembered a recipe she used to make on TV that always made me thirst for summertime with grilled peaches. But with my own twist that’s always a crowd pleaser…bacon.
Well, actually better than bacon…prosciutto.
Taking inspiration from my Italian vacation a few years ago, I wrapped the sweet fruit in prosciutto and then paired with spice of red onion, creamy bleu cheese and a little champagne balsamic for a summer dish you’ll crave on the hottest summer days for this grilled peach and prosciutto saladPrint
- 2 cups of Arugula or mixed greens
- 1 Sugar Tree peach, sliced
- 3–5 slices prosciutto
- 1–2 ounces bleu cheese, crumbled (I prefer to crumble my own)
- 1/4 red onion, sliced thinly
- 1 tablespoon balsamic dressing
- First, over high heat on a grill or a stove-top grill (this is what I use), cook peaches until you see grill marks (2 minutes.)
- After peaches are slightly cooled, wrap peaches with prosciutto.
- Next place greens over a bowl/plate, next a few red onion rings and then crumble bleu cheese.
- Then place wrapped peaches over greens.
- Lastly, add balsamic dressing or glaze to taste.