Arugula Salad with Grilled Peaches and Bresaola
3 ripe peaches (free stone*)
2 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper optional
1 /2 lemon (juice)
2 ounces Parmegiano-Reggiano
16 slices of bresaola or Prosciutto
6 handfuls of arugula washed and spun dry
Chill individual salad plates and bowl
1. Preheat a barbecue or griddle pan until hot. Cut the peaches in half, then twist them to remove the stones. Toss them in a bowl, with a splash of olive oil and a little salt and pepper. Grill the peaches for a couple of minutes on each side until you see grill marks.
2. Place the arugula in a serving dish sprinkle with salt, drizzle with olive oil and add lemon juice. Toss lightly, drape the bresaola over, top with shaved parmesan and place the peaches over the bresaola. Serve on individual salad plates.
Copyright © Julie Logue Riordan, Cooking with Julie