mins<\/span><\/span><\/p>\nCook Time:<\/span>8 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nTotal Time:<\/span>18 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n<\/div>\n\n
\n
\n
\n- 4<\/span> large<\/span> peaches<\/span> ripe but firm, halved and pitted (Note 2)<\/span><\/li>\n
- 4<\/span> cups<\/span> mixed greens<\/span> such as red lettuce, spinach, romaine, and carrot greens (Note 2)<\/span><\/li>\n
- 4<\/span> slices<\/span> prosciutto<\/span><\/li>\n
- \u00bd<\/span> cup<\/span> Boursin cheese<\/span> Garlic & Fine Herbs recommended, crumbled or dolloped<\/span><\/li>\n
- \u00bc<\/span> cup<\/span> toasted almonds<\/span> (Note 3)<\/span><\/li>\n
- Balsamic glaze<\/span> for drizzling<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n
\n
\n
\n- \n
Preheat the grill to medium heat (around 375 F). Lightly oil the grates to prevent sticking.<\/span><\/p>\n<\/li>\n- \n
Place 4 large peaches<\/span> cut-side down on the grill and cook for 3-4 minutes until grill marks appear. Flip and grill skin-side down for another 3-4 minutes.<\/span><\/p>\n<\/li>\n- \n
Let the peaches cool slightly, then gently slip off the skins. They should peel away easily after grilling. (Note 4)<\/span><\/p>\n<\/li>\n- \n
Arrange 4 cups mixed greens<\/span> on a serving platter or in a large salad bowl.<\/span><\/p>\n<\/li>\n- \n
Slice the grilled peaches into wedges and layer them over the greens along with the \u00bd cup Boursin cheese<\/span> (crumbled) and \u00bc cup toasted almonds<\/span>.<\/span><\/p>\n<\/li>\n- \n
To create prosciutto rosettes: Cut each slice of prosciutto in half. Take each half, fold it in half lengthwise, then roll it up into a spiral to form a delicate rosette. Gently place the rosettes throughout the salad.<\/span><\/p>\n4 slices prosciutto<\/span><\/p>\n<\/li>\n- \n
Drizzle balsamic glaze over the salad just before serving. Start with a light drizzle and add more to taste. Enjoy immediately.<\/span><\/p>\nBalsamic glaze<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n
\n
\n- Peaches should be fragrant with a slight give when pressed but not overly soft. Too firm, and they won\u2019t caramelize well; too soft, and they\u2019ll turn mushy on the grill.<\/li>\n
- We deliberately chose greens that were harvested in their natural form to create a fresh, farm-to-table aesthetic. The combination of red lettuce, spinach, the greenest part of romaine, and carrot greens adds both visual appeal and a subtle depth of flavor.<\/li>\n
- Toasting the almonds enhances their crunch and brings out their natural nuttiness. You can toast them in a dry skillet over medium heat for about 3-5 minutes, stirring frequently until golden and fragrant. You can also opt for roasted, lightly salted, almonds.<\/li>\n
- Grilling the peaches with the skin on helps them hold their shape, prevents sticking, and enhances caramelization. Once grilled, the skins should slip off easily, making them softer and more enjoyable in the salad.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n
Calories: <\/span>277<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>19<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>7<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>20<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>10<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>4<\/span>g<\/span><\/span> | <\/span>Trans Fat: <\/span>0.01<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>36<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>267<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>333<\/span>