Summer Peach Salad with Balsamic Glaze
Fresh summer peaches filled with brown sugar and pecans, topped with prosciutto are baked and then served on fresh spinach and romaine and served drizzled with balsamic glaze
Ingredients
- 2 fresh ripe peaches peeled and cut in half
- 1 T butter
- 1/4-1/2 cup chopped pecans
- 2 T brown sugar
- balsamic glaze
- 4 thin slices prosciutto
- salad greens such as fresh spinach and crisp romaine
- Orange Marmalade Vinaigrette or vinaigrette of your choice
Instructions
- Fill cavities of peaches with nuts. Top with 1/4 T butter and sprinkle with brown sugar. Cover peach half with a thin slice of prosciutto. Place peaches on a piece of foil or a foil lined baking sheet and grill* or cook at 400 for about 15 minutes, until hot and prosciutto is crisp. Serve on a bed of lightly dressed greens and drizzle with balsamic glaze.
Notes
*grilling time will vary by grilling temperature, just watch closely