Paula’s Three P’s Salad
By Paula DeenJUMP TO RECIPE
- 3 slightly firm peaches
- 1 tablespoon vegetable oil
- 4 cups washed and trimmed arugula
- 4 tablespoons Paula Deen Peach Pecan Dressing
- 2 oz crumbled blue cheese
- 1/2 cups toasted pecans
- 3 slices roughly chopped prosciutto
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 with the 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.