Grilled peaches, arugula and San Daniele salad

Chef Jacoby Ponder, culinary expert to the stars, was the featured final contestant on the Food Network hit show “CHOPPED”: …

Cuisine
peaches arugula prosciutto and goat cheese salad with balsamic vinegar

Chef Jacoby Ponder, culinary expert to the stars, was the featured final contestant on the Food Network hit show “CHOPPED”: Military Salute episode, has uncontested win in September 2015 on Food Network’s latest toughest hit series “CUTTHROAT KITCHEN” and made an appearance on THE REAL HOUSEWIVES OF ATLANTA.

A native of Georgia, Chef Ponder gained his cooking abilities from a laid-back, food-loving city life in the South. Here he combines a Georgia classic—grilled peaches, with Italy’s renowned prosciutto di San Daniele for a sweet and savory salad.

Grilled peaches, arugula and San Daniele salad
Serves 4

1/2 cup balsamic vinegar
3 tablespoons honey
4 peaches, pitted and each cut into 6 wedges
Cooking spray
2 tablespoons extra virgin olive oil
Salt and black pepper
10 cups trimmed arugula
4 ounces thinly sliced prosciutto di San Daniele, cut into 1/4-inch strips
Crumbled goat cheese

1. Bring vinegar to a boil in a small saucepan over medium-high heat. Simmer, until reduced by half, about 2 minutes. Remove from heat; stir in honey. Cool to room temperature.
2. Prepare grill to high heat.
3. Place peach wedges on grill rack coated with cooking spray; grill 30 seconds on each side or until grill marks appear but peaches are still firm. Remove from grill; set aside.
4. Combine oil with pepper and salt to taste, in a large bowl, stirring with a whisk. Add arugula, tossing gently to coat. Arrange arugula mixture on a platter. Top with peach wedges and prosciutto di San Daniele. Drizzle with balsamic syrup; sprinkle with cheese.