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.