with Seal the Seasons Michigan Sliced Peaches

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On your list of summer recipes to try, this mouthwatering Grilled Peach Prosciutto Salad is a mozz! Fire up the grill and prep the Seal the Seasons Peaches to give them a smoky flavor and beautiful grill marks. Then place each peach on a bed of arugula, sliced Volpi Prosciutto, Antonio Mozzarella Factory fresh mozzarella, and fresh basil. Drizzle your salad with Divina extra virgin olive oil and Cavalli Classico Balsamic Vinegar as well as a dash of salt and pepper. One taste and it’ll steal a peach of your heart!

5 Servings

Ingredients list:
  • 2 Cups Seal the Seasons Michigan Sliced Peaches
  • 5 tablespoons Divina Extra Virgin Olive Oil, divided
  • 3 ounces Volpi Prosciutto
  • 8 ounces Antonio Mozzarella Factory Mozzarella, cut into 8-10 pieces
  • 5 cups Arugula
  • 8-10 large Basil Leaves
  • 3 tablespoons Cavalli Classico Balsamic Vinegar
  • ½ teaspoon sea salt
  • ½ teaspoon freshly ground black pepper

  1. Heat your grill to medium heat. Brush the peaches with half of the olive oil. Place the peaches on the grill and cook for 4-5 minutes or until the peaches release gently from the grates. Flip over and continue grilling for another 4-5 minutes or until the peaches are fork tender.
  2. Remove the peaches from the grill and set aside while you assemble the salad.
  3. On a large serving platter place the arugula. Tear each slice of prosciutto in half and place on top of the arugula. Place a piece of mozzarella and a basil leaf wherever there is a slice of prosciutto.
  4. Drizzle the remaining olive oil and balsamic vinegar on top of the entire salad and then season with salt and pepper. Serve immediately.
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