Jaca Glazed Grilled Peach and Prosciutto Salad

A vibrant, savory-sweet summer salad featuring grilled peaches glazed with Jaca for a caramelized sweetness, paired with salty prosciutto, creamy mozzarella, and peppery arugula.

Ingredients (Serves 4)

For the Jaca Glazed Peaches

• 4 ripe but firm peaches, halved and pitted
• 3 tbsp Jaca, divided
• 2 tbsp olive oil
• Pinch of sea salt

For the Salad

• 4 cups arugula, washed and dried
• 4 oz prosciutto, thinly sliced
• 8 oz fresh mozzarella, torn into bite-sized pieces
• 2 tbsp balsamic vinegar
• 2 tbsp extra-virgin olive oil
• 1 tsp Dijon mustard
• Salt and freshly ground black pepper, to taste
• Optional: Fresh basil leaves, for garnish

Instructions

Prepare the Jaca Glazed Peaches

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

Assemble the Salad

1. 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.
2. On a large platter, spread the arugula as the base. Arrange the grilled peach wedges, prosciutto slices, and torn mozzarella evenly over the arugula.
3. Drizzle the dressing over the salad, ensuring even coverage.
4. Garnish with fresh basil leaves, if desired, for added aroma and color.

Serve

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