Looking to add something special to your barbeque or get together? This recipe will add a touch of summer to any meal.
For an extra twist on this salad add 60grams of sliced prosciutto, it adds an extra saltiness to the mix.
Ingredients
- ¼ cup balsamic vinegar
- 2 tablespoons honey
- 3 peaches cut into 6 wedges and pitted (you can also remove the skin if you prefer)
- Cooking oil spray
- 1/2 tablespoon extra virgin olive oil
- freshly ground black pepper to taste
- Dash of salt
- 280grams trimmed rocket
- 2 tablespoons crumbled goat cheese
Method
- In a small saucepan over medium-high heat bring vinegar to a boil. Reduce heat, and simmer until vinegar is reduced (about 2 minutes). Remove from heat; stir in honey. Cool to room temperature.
- Prepare barbeque or grill to high heat.
- Coating the peach wedges with cooking spray place them on the grill and grill for 30 seconds on each side or until grill marks appear but peaches are still firm. Remove from the grill and set aside.
- Mix oil, pepper, and salt in a large bowl and whisk together. Add rocket, mixing gently to coat. Arrange rocket mixture on a platter. Top with peach wedges and Drizzle with balsamic syrup; sprinkle with the goat cheese.
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