- 4 yellow peaches, quartered
- 1 (5 ounce) bag arugula
- 8 thin slices prosciutto
- 2 balls fresh mozzarella
- 1/ 4 cup balsamic glaze
- 1/ 4 cup olive oil
Preheat a grill pan over medium heat. Brush the cut sides of the peaches with the balsamic glaze and grill for 2-3 minutes each side or until charred. Set aside to cool.
Place the arugula in a medium bowl and season with olive oil, salt and pepper.
Arrange the arugula, peaches, prosciutto and mozzarella on a platter. Drizzle with remaining balsamic glaze.