Grilled peach salad with lemony mint vinaigrette
So, I was at the gym, thinking about food as per usual, and I really wanted to create a signature salad with no inspiration from pinterest. Sweet and salty is one of my favorite flavor combinations so when I started with grilled peaches and corn, prosciutto seemed like the perfect salty addition to counteract the sweetness. And then to add a bite to the salad, I chose arugula and a quick blended mint and lemon vinaigrette. Here's how everything came together.
First, I cut the peaches in half and removed the pit.
Then, I quartered the peaches, in big enough pieces so that they wouldn't fall through the grill grates, and then lightly salt and peppered them and finished with a brush of olive oil.
While the peaches were on the grill, I made the vinaigrette, which was super easy by the way, so don't be intimidated. You just throw all the dressing ingredients in the blender/food processor and pulse until well-combined.
After your dressing is finished, the peaches should be ready to come off the grill.
Now you can start building your salad. Lay the arugula down, then top with the grilled peaches, corn, prosciutto and a drizzle of your homemade dressing. I recommend tossing the salad so that all the ingredients get coated with the dressing. Some feta or cheese to top off the salad would add to the yumminess. Also, you can grill corn on the cob and then shave it off the cob to put in the salad - but I was trying to save time and the frustration those little corn hairs bring me.