Grilled Peach Salad with Prosciutto and Goat Cheese Recipe
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6
  • 4 ounces goat cheese or feta
  • ½ serrano chile, seeded and minced
  • 1 teaspoon milk
  • ½ bulb fennel
  • 1 bunch (2 cups) watercress or baby arugula
  • ¼ cup nicoise or kalamata olives, pitted
  • 4 ripe peaches
  • 12 thin slices of prosciutto or bacon
  • 16 wooden skewers, soaked in water
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons exra virgin olive oil
  • salt and pepper to taste
  • 2 tablespoons balsamic reduction, optional
  1. Preheat grill to medium high heat.
  2. In a small bowl, mix the goat cheese or feta with the minced serrano chile. Add milk to make the cheese a little creamier so it will stay together but, not be too soft.
  3. Shave the fennel on a mandolin or slice very thinly with a knife. Place in ice water until read to serve.
  4. Slice pitted olives and set aside.
  5. Cut peaches in half and remove pit. Cut into quarters. With the point of your knife, scoop a small circle out of the center of the peach quarters.
  6. Place a dollop of cheese mixture (about the size of a marble) into the center of the peach. Wrap the peach with procsiutto or bacon making sure to cover the cheese well. If the bacon is too thick, place between two pieces of parchment paper and pound with a mallet to thin. Secure around the peach with skewers.
  7. Grill the peaches until the prosciutto or bacon is crispy on all sides.
  8. Drain fennel and toss with the watercress and olives.
  9. Whisk the balsamic vinegar into the olive oil to emulsify. Add salt and pepper.
  10. Dress the fennel and watercress mixture and place on salad plates.
  11. Add grilled peaches.
  12. Drizzle with balsamic reduction, if desired.
Recipe by Everyday Southwest at