ounces thinly sliced prosciutto, cut into 1/4-inch strips
tablespoons crumbled goat cheese
Serving Size: 1 (192) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 35 g34 %
Total Fat 3.9 g5 %
Saturated Fat 0.5 g2 %
Cholesterol 0 mg
Sodium 43.7 mg
Dietary Fiber 1.9 g7 %
Sugars 15.8 g63 %
Protein 2 g
Bring vinegar to a boil in a small saucepan over medium-high heat. Reduce heat, and simmer until vinegar is reduced to 2 tablespoons (about 2 minutes). Remove from heat; stir in honey. Cool to room temperature.
Sauté the prosciutto in a nonstick skillet over medium-high heat for two minutes or until crisp. Set aside to cool to room temperate. Crumble.
Prepare grill to high heat.
Place peach wedges on grill rack coated with cooking spray; grill 30 seconds on each side or until grill marks appear but peaches are still firm. Remove from grill; set aside.
Combine oil, pepper, and salt in a large bowl, stirring with a whisk. Add arugula, tossing gently to coat. Arrange arugula mixture on a platter. Top with peach wedges and prosciutto. Drizzle with balsamic syrup; sprinkle with cheese.