Grilled Peach-Arugula Salad with crispy Prosciutto Bits

• 2 Each-Peaches-halved and pit removed
• To Drizzle-Olive Oil
• To Taste-Kosher Salt/Black Pepper
• 4 Cups-Arugula
• 4 Slices-Prosciutto
• ¼ Cup-Goat Cheese-crumbled
• To Taste-Red Onion-sliced thin
• 2 Tablespoons-Red Wine Vinegar
• ¼ Cup-Olive Oil
• 2 Tablespoons-Crema/Crème fraîche /Yogurt

Directions:

1. Preheat oven to 350 degrees.
2. Lay prosciutto flat on a sheet tray, do not overlap, and season with pepper.
3. Top with another sheet tray on top.
4. Place in oven, cook until crisp, about 12-15 minutes and set aside until ready to use.
5. Preheat grill to medium high heat for direct heat grilling.
6. Cut peach each peach half into quarter’s long ways.
7. Toss with a little oil and season with salt/pepper.
8. Place peaches over direct heat and grill until slightly charred, but not burnt.
9. In a small mixing bowl combine the crema with red wine vinegar.
10. Slowly add the olive oil and mix to combine.
11. Season to taste with salt/pepper.
12. On individual plates or serving platter fan out the grill slices of peaches on the front of the plate.
13. Mound a small pile of arugula on the back portion.
14. Around the plate scatter the goat cheese, onions and prosciutto bits.
15. Using a spoon drizzle the salad with dressing and dust with pepper.