Peach, Proscuitto & Arugula Salad with Goat Cheese and Balsamic Dressing

Fresh peaches take away the bitterness in this arugula salad.  If you’re grilling, this is even better with grilled peaches.

1/2 cup balsamic vinegar
1/4 honey
1/4 olive oil
2 large ripe peaches (or if you have time grilled peaches)
12 cups (loosely packed) arugula (about 6 oz)
1/2 cup goat cheese
2 ounces thinly sliced prosciutto, cut into 1/4-inch strips
1/2 cup candied walnuts (optional)


Wash the peaches.  Cut in half: remove pits.  Thinly slice peaches.  Place peach slices in large bowl.

Add arugula to bowl with peaches.  Top with goat cheese, prosciutto and if you like, candied walnuts and toss.  Drizzle with balsamic dressing; use the amount that you like. Season with more salt and pepper, if desired, and serve.


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Author: Heather Zachariah

Former Art Director for Home Magazine, Heather Leahy Zachariah, left her career in publishing after baby number number one. She now works from home as a freelance graphic designer and a chauffeur to her 3 busy kids. "Working on TipsFromTown has been a wonderful outlet for me. It renewed my love of publishing where I can design colorful, enticing pages online and allows me to share the things I love about being a mom." Heather grew up in Shaker Heights, Ohio, a place that still is near and dear to her. " After living in Brooklyn for 18 years and studying Graphic Design at Pratt Institute, she now lives in the Jersey burbs. "I love living so close to NYC, but in my heart, I'm an Ohio girl."


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