Griddled Peaches with Prosciutto and Blue Cheese

Serves 4

4 ripe peaches stoned and quartered (other fruits work as well)

4 tbsp olive oil

3-4 cups of Arugula

3-4 ounces blue cheese, crumbled

3 ounces prosciutto, torn

1 tbsp balsamic vinegar

Brush the peach quarters with 2 tbsp of the olive oil and grind a little black pepper over.

 Heat a griddle pan (or grill) until really hot, add the peaches, cooking for 2-3 mins on each cut side until caramelized.

Set aside. 

Toss the Arugula in 1 tbsp of the olive oil.

Add the cheese and prosciutto. 

Top with the peach quarters. Whisk together the remaining oil and the vinegar, spoon over the salad and serve.