- Prep time
- 10 minutes
- Cook time
- 10 minutes
- 2 servings
This salad is anything but ordinary with the addition of flavor-packed Rougette Marinated Grilling Cheese.
- 1 package Rougette Marinated Grilling Cheese
- 1 peach, cut into wedges
- 4 ounces olive oil, divided
- 1 shallot
- 2 ounces balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon oregano, chopped
- Salt and black pepper, to taste
- 4 ounces arugula
- 4 ounces spinach
- 2 ounces sliced almonds, toasted
- 2 ounces prosciutto, sliced thin
Preheat grill to medium-high heat. Grill the cheese per package instructions, being sure to brown both sides well. Let cool to room temperature, then cut into 1-inch pieces.
Toss the peaches in 1 tablespoon of olive oil. Grill the peaches for 30–45 seconds per side, or until they have dark grill marks, and remove.
Slice the shallot into ½-inch rings and coat with 1 tablespoon of olive oil. Grill the shallots for 1–2 minutes per side, or until lightly charred. Mince the grilled shallots fine and place in a work bowl. Add the balsamic vinegar, honey and oregano. Whisk in the remaining 3 ounces of olive oil to emulsify. Season with salt and black pepper, to taste.
In a separate bowl, add the arugula, spinach and grilled peaches. Toss with the desired amount of vinaigrette, place the greens on a serving plate and arrange the peaches, cheese, sliced almonds and prosciutto on top. Season the finished salad with additional freshly cracked black pepper, if desired.