Peaches, Pecans and Prosciutto make this salad a winner.
Prep Time: 15 min
Cook Time: 12 min
3 Georgia Peaches, slightly firm
1 tablespoon vegetable oil
Salt and Freshly ground pepper
4 cups arugula, washed and trimmed
4 tablespoons Paula Deen Peach Pecan Dressing
2 oz Blue Cheese, crumbled
1/2 cups pecans, toasted
3 slices of Prosciutto, roughly chopped
Heat gas or charcoal grill to medium heat. Note: Can also be done in a very hot grill pan on the stovetop. Cut the peaches in half through the stem end and discard the pits. Brush all surfaces of the peaches with the 1 tablespoon of vegetable oil and sprinkle with salt and pepper. Grill the peaches until they lightly brown and begin to soften slightly, 4 to 6 minutes on each side. Transfer the peaches to a platter and let them cool. When cool, cut each half into 1/2-inch thick wedges.
Place the arugula in a large salad bowl and toss the Paula Deen Peach Pecan Dressing. Divide the greens among 4 salad plates. Top each salad with a sprinkling of cheese,pecans and procuitto then arrange 3 or 4 grilled peach wedges atop the salad. Serve immediately.
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