Grilled Peach, Prosciutto & Parmigiano-Reggiano Salad

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (1 salad) contains 450 calories, 12 g carbohydrate, (1 g fiber), 32 g protein, 34 g fat, (14 g saturated fat), 55 mg cholesterol, and 1160 mg sodium.
  • Calories per Serving: 450
  • Servings: 4
  • Active Time: 35 minutes
  • Total Time to Make: 1 hour, 35 minutes
Grilled Peach, Prosciutto & Parmigiano-Reggiano Salad



  1. Preheat oven to 375 degrees. Preheat grill to MED-HIGH. Toast pinenuts 3-4 min on baking sheet in preheated oven. Let cool; turn off oven.
  2. Toss peach slices with pure olive oil; season with 1/2 tsp salt and sugar. Grill on MED-HIGH, just until peaches are char-marked. Chill.
  3. Create "tripod" of Parmigiano-Reggiano slices - lean 3 slices, lengthwise, against each other, leaving triangular shape open in center of arrangement.
  4. Drape ribbons of prosciutto over cheese. Sprinkle arrangement with toasted pine nuts; season with freshly ground black pepper.
  5. Arrange peach wedges between cheese, balancing elements as you arrange them.
  6. Drizzle extra-virgin olive oil and dollop balsamic glaze on plate; arrange 8-10 arugula leaves over all.
Chef Tips
  • Flavor note: the piquant, peppery arugula, the sweetness of the peach, the bitterness of the arugula , and butteriness of pine nuts make this salad a perfect combination of flavors.
  • Use a peeler to get Parmigiano-Reggiano curls or thin strips. For best results, ask your Cheese Shop for a section of Parmigiano-Reggiano that is 1-inch thick. Square off wedge so that your slices will be more even. Then run the peeler down the wedge cheese to get thin strips or curls.


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