Serves 6 ( 3 points + )
- ¼ c. balsamic vinegar
- 2 T. honey
- 3 peaches, each cut into 6 wedges
- 1 T. olive oil
- salt and pepper to taste
- 5 oz. Arugula
- 2 oz. thinly slice prosciutto, cut into ¼ " strips
- 2 T. crumbled goat cheese
Bring vinegar to a boil in a small saucepan over medium-high heat. Reduce heat and simmer until vinegar is reduced to about 2 T. Remove from heat and stir in honey. Cool to room temperature.
Place peach wedges on a grill pan coated with cooking spray. Grill 30 seconds on each side or until grill marks appear, but peaches are still firm. Remove from grill and set aside.
Combine oil, salt and pepper in a large bowl. Add arugula and toss. Arrange arugula on a platter. Top with peaches, prosciutto and goat cheese. Drizzle with balsamic syrup.
adapted from "Cooking Light"