TIME: 15 minutes
SERVINGS: 6
DIFFICULTY: 2

INGREDIENTS:

• 1/4 cup balsamic vinegar
• 2 tbsp honey
• A little olive oil, for greasing
• 3 peaches, pitted and cut into 6 wedges each
• 1 tbsp extra virgin olive oil
• 1/8 tsp freshly ground black pepper
• A pinch of coarse salt
• 240g rocket (arugula)
• 56g Prosciutto Cotto Paderi, thinly sliced
• 2 tbsp goat cheese, crumbled
• 36 cherry tomatoes, halved

METHOD:

In a small saucepan, pour the balsamic vinegar and bring to a simmer over medium heat.
Lower the heat and let it reduce for about 2 minutes, until the balsamic vinegar reduces to 2 tablespoons.
Remove from heat, add the honey, and stir.
Let it cool to room temperature.
Heat a grill pan and grease it lightly with olive oil.
Place the peach wedges on the hot grill pan and cook for 30 seconds on each side.
Remove the peaches from the grill pan and set aside.
In a large bowl, add 1 tbsp of olive oil, salt, and pepper, and stir with a whisk.
Add the rocket and cherry tomatoes, gently tossing to coat the ingredients with the olive oil.
Spread the rocket and tomato salad on a platter, and top with the grilled peaches and prosciutto Cotto.
Drizzle with the balsamic syrup, sprinkle with goat cheese, and serve.