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 the Zinfandel’s fruity and complex profile.

Recipe Information

Prep Time: 15 Minutes

Cook Time: 10 Minutes

Total Time: 25 Minutes

Total Servings: 4


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


  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 2021 Clark Ferrea Zinfandel.

Suggested wine pairing

2021 Zinfandel, Amador County