Jaca Glazed Grilled Peach and Prosciutto Salad

Instructions

1. 1

   Preheat a grill or grill pan to medium-high heat (about 400°F).

2. 2

   In a small bowl, mix 2 tbsp Jaca with 2 tbsp olive oil and a pinch of sea salt to form a glaze.

3. 3

   Brush the cut sides of the peach halves generously with the Jaca glaze. Sprinkle the remaining 1 tbsp directly onto the cut surfaces to maximize caramelization without overloading sweetness.

4. 4

   Place the peaches cut-side down on the grill. Grill for 3-4 minutes until caramelized grill marks appear and the Jaca begins to bubble slightly. Flip and grill for an additional 1-2 minutes on the skin side to soften slightly. Remove from grill and let cool slightly, then slice each half into wedges.

5. 5

   In a small bowl, whisk together balsamic vinegar, extra-virgin olive oil, Dijon mustard, a pinch of salt, and black pepper to create the dressing.

6. 6

   On a large platter, spread the arugula as the base. Arrange the grilled peach wedges, prosciutto slices, and torn mozzarella evenly over the arugula.

7. 7

   Drizzle the dressing over the salad, ensuring even coverage.

8. 8

   Garnish with fresh basil leaves, if desired, for added aroma and color.

9. 9

   Serve immediately as a light appetizer or main dish, paired with crusty bread or chilled white wine for a summery meal.