Summer Salad with Grilled Peaches

Who knew balsamic walnuts and peaches would make a perfect topping for your salad? This recipe takes your regular arugula salad to a whole new level with finely chopped prosciutto, mozzarella pearls, and our Brilliant Balsamic Sprouted Walnuts.


Grilled Peach, Arugula, and Prosciutto Salad


  • 3 firm but almost ripe peaches, halved
  • Oil, to grill
  • 6-8 cups arugula
  •  Extra virgin olive oil
  •  ½ lemon, juiced
  •  Pinch salt and pepper
  •  8 oz grass fed mozzarella cheese - optional
  •  3 oz high quality prosciutto
  •  Rich Nuts Brilliant Balsamic Walnuts
  •  Balsamic glaze


    1. Grill the peaches: Heat the grill to medium-high heat, about 450 degrees Fahrenheit. Oil the grill and the flesh side of the peaches.
    2. Place the peaches, skin-side-up, on the hot grill. Grill for 4-6 minutes or until the flesh side of the peaches is golden brown and beginning to caramelize.
    3. Toss the arugula with a drizzle of olive oil, a squeeze of lemon juice, and a pinch of salt and pepper.
    4. Lay the arugula on a serving platter. Top with the grilled peach halves, torn mozzarella cheese, torn prosciutto, and a handful of Rich Nuts Brilliant Balsamic Walnuts. Drizzle with balsamic glaze and serve.