1/4 cup balsamic vinegar
2 tablespoons honey
3 peaches, pitted and each cut into 6 wedges
1 tablespoon extravirgin olive oil
1/8 teaspoon freshly ground black pepper
Dash of kosher salt
10 cup trimmed arugula (about 10 ounces)
2 ounces thinly sliced prosciutto, cut into 1/4-inch strips
2 tablespoons crumbled goat cheese
How to Make It
Bring vinegar to a boil in a small saucepan over medium-high heat. Reduce heat, and simmer until vinegar is reduced to 2 tablespoons (about 2 minutes). Remove from heat; stir in honey. Cool to room temperature.
Prepare grill to high heat.
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.
Combine oil, pepper, and salt 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. Drizzle with balsamic syrup; sprinkle with cheese.