Grilled Peach Salad with Crispy Proscuitto
From the kitchen of Chef Tse (www.ChezTse.com)

Serves 4

2 ripe but firm peaches
1 ounce prosciutto, about 2 thin slices
2 teaspoons balsamic vinegar
6 teaspoons extra virgin olive oil, plus extra for grilling
8 cups arugula
Salt and pepper

*Preheat grill for medium heat. Slice peaches in half vertically and remove pit. Brush both sides of peaches with a little oil. Grill cut side down until grill marks appear, about 4 minutes. Turn peaches over and grill another 2 to 4 minutes. Remove peaches and set aside.

*Lay prosciutto slices across grill and grill until crispy, about 1 minute per side. Set aside.

*In a small bowl, whisk together vinegar with a pinch of salt and pepper. Slowly whisk in oil. Pour dressing over arugula and toss to coat. Divide among plates. Cut each peach half into four pieces and place on arugula. Crumble prosciutto and sprinkle over top. Serve immediately.