2 lb. peaches, at room temperature, and cut into 8 wedges
Sea salt and freshly ground pepper
4 teaspoons finely minced fresh thyme
1/4 cup balsamic vinegar
2/3 cup extra virgin olive oil
5 oz. goat cheese, placed in the freezer for 10 minutes
8 cups arugula
Cut proscuitto slices in half crosswise and arrange them in a fan on 8 plates, dividing them equally.
Put peaches in a bowl and season with salt and pepper, drizzle with 2 tbsp. olive oil. Heat a large grill pan over high heat. Grill the peaches in a single layer turning once until nice grill marks appear, about 2 minutes each side. Remove from grill and place in a bowl. Set aside.
For the vinaigrette, toss the balsamic vinegar with the olive oil and season with salt and pepper. Add any juices from the grilled peaches and mix well. In a large bowl, add the arugula, toss with 1/3 of the vinaigrette to begin with, adding more vinaigrette as needed to coat each piece of arugula. Divide the arugula and peaches among the plates evenly. Remove the goat cheese from the freezer and using a microplane, shave the goat cheese over the salads. Serve immediately.
Goat Cheese Toasts
1/2 lb. baguette, sliced on the diagonal
Extra-virgin olive oil
8 oz. goat cheese
Preheat oven to 300 degrees F. Brush one side of each bread slice with olive oil. Dot the oiled side with goat cheese. Arrange on a baking sheet and bake until golden brown and crisp, 20 to 25 minutes. Serve warm or at room temperature.
Makes 20 to 24 slices
Serves 8
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