Grilled peach salad with prosciutto and herbs

I have never had access to a grill before (not counting visits home to my parent's houses), so since the move, I've been a bit grill-crazy. I spent so many years ignoring the summer grilling issue of food magazines that it feels completely novel to tune into them and actually try some of the recipes.

That being said, please don't feel like this salad is reserved for the grill-owners among us! The peaches could be cooked quickly inside on a grill or cast iron pan, and I even think it would be pretty amazing if they were thinly sliced and served on top uncooked.

Grilled peach salad with prosciutto and herbs
Adapted from House Beautiful

You will need:

1/8 cup olive oil
1 teaspoon balsamic vinegar
2 peaches, halved and pitted
2 slices prosciutto,  cut into small pieces
3 cups lettuce or arugula
1/4 chopped mixed fresh mint, parsley and basil
Juice of 1/2 lime
1/4 cup crumbled soft goat cheese

Heat grill (or grill pan) to medium. Combine 1 tablespoon olive oil with balsamic vinegar and brush into cut side of peaches. Grill, cut side down, about three minutes. When cool enough to handle, remove and discard peach skins.

In a skillet, heat 1 tablespoon olive oil over medium-high heat and cook prosciutto until crispy, about 2 minutes.

Combine lettuce, herbs, remaining olive oil, lime juice and salt and pepper to taste in a large salad bowl. Chop the peaches into large chunks and add to the salad. Scatter the crispy prosciutto and goat cheese crumbles on top.