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Pair with Blackstone Sauvignon Blanc


1/4 cup Balsamic vinegar
1 tablespoon Extra Virgin Olive Oil
1 tablespoon lemon juice
Salt and Pepper, to taste
2 peaches, cut in wedges
8 cups Arugula
4 oz. Prosciutto, cut and/or bunched into bite sized pieces
4 oz. Pine nuts chopped
4 oz. Parmigiano Reggiano, freshly grated


In small bowl, whisk together vinegar, olive oil, and lemon juice. Season with salt and pepper. Set aside.

Grill peach slices on grill rack coated with cooking spray. Grill each peach wedge for 30 seconds, or until grill marks appear but peaches are still firm. Remove from grill and set aside.

Arrange arugula in salad bowls. Top with peach wedges and prosciutto. Top with Parmigiano and sprinkle with chopped pine nuts. Add dressing.