Salad with Peaches, Arugula, Goat Cheese and Honey
Makes 4 servings | Approx. time: 10 minutes
4 ripe peaches cut in half, pits removed
Sear the peaches cut-side-down in a cast iron pan over medium-high heat with a small amount of oil until the peaches are darkly browned. Remove from pan and cut each half peach into 4 pieces. Toss the arugula in a bowl with some extra virgin olive oil and the salt and pepper. Dish arugula out among the 4 plates and arrange the peach slices on top. Tear prosciutto into smaller pieces and lay over the peaches on each plate. Crumble the goat cheese evenly on the salad. Divide the honeycomb among the 4 plates in small chunks dropped from a spoon.