Arugula Salad with Grilled Peaches and Goat Cheese

ingredients

1 salad-bowl full of arugula, preferably wild
3 peaches, sliced (not too thick, not too thin)
a walnut-sized nub of goat cheese (I like Laura Chenel)
3-4 slices prosciutto
1/3 c. olive oil (approximately)
1/3 c. balsamic vinegar
2 T. honey

directions

Grill peach slices until grill marks appear. You want the peaches to stay firm. Saute the prosciutto in a skillet over medium-high heat for a couple of minutes (until crisp). Crumble when cooled. Bring balsamic vinegar and honey to a boil in a saucepan and simmer until reduced by half -- it will thicken slightly. Cool. Toss arugula, grilled peaches and olive oil in a salad bowl. Toss again with the cooled vinegar mixture. Crumble goat cheese and prosciutto over the top and serve. Oh my goodness, this is good!

Source: Melissa