Farm-to-Table Grilled Peach and Prosciutto Salad

Highlighting Zinc House Farm peaches and premium olive oil, this sophisticated salad with grilled peaches and prosciutto is designed to engage beautifully with our Viognier.

Recipe Information

  • Prep Time: 15 Minutes
  • Cook Time: 10 Minutes
  • Total Time: 25 Minutes
  • Total Servings: 4

Ingredients

  • 4 Zinc House Farm peaches (halved and pitted)
  • 8 Slices of prosciutto
  • 6 cups Arugula
  • ¼ cup Zinc House Farm olive oil
  • 2 tbsp Balsamic glaze
  • ½ cup Crumbled goat cheese
  • Freshly ground black pepper to taste

Directions

  1. Preheat grill to medium-high heat.

  2. Lightly brush peach halves with a small amount of Zinc House Farm olive oil.

  3. Grill peaches until char marks form, about 3-4 minutes per side.

  4. Wrap each grilled peach half with a slice of prosciutto.

  5. In a large bowl, toss arugula with remaining olive oil and season with black pepper.

  6. Arrange the prosciutto-wrapped peaches over the arugula.

  7. Drizzle with balsamic glaze and sprinkle crumbled goat cheese on top.

  8. Serve immediately to capture the harmony of flavors, ideally alongside a glass of Clark Ferrea Viognier.

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