Recipe courtesy of Suzanne Goin

Peaches and Arugula with Goat Cheese, Marcona Almonds, Crispy Prosciutto and Honey

Getting reviews...
  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Inactive: 5 min
  • Cook: 10 min
  • Yield: 6 servings
Share This Recipe



  1. Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
  2. In a bowl, combine the shallots, vinegar and 1/2 teaspoon salt, and let sit for 5 minutes.
  3. Dice 2 of the peaches, leaving the skin on. Using a mortar and pestle, pound the diced peaches to a coarse puree. Transfer the peach puree to the shallot mixture, whisk in 3/4 cup olive oil and a pinch of salt and pepper. Taste for balance and seasoning. Place the slices of prosciutto on the prepared baking sheet.
  4. Place another sheet of parchment paper over the prosciutto and another baking sheet on top of that. The second baking sheet will prevent the prosciutto from curling up in the oven. Cook in the oven for 10 to 12 minutes. Remove from the oven and cool completely. The prosciutto will crisp up while cooling.
  5. Roughly chop the Marcona almonds and place in a bowl. Whisk in the remaining 1/4 cup olive oil. Add a pinch of salt and pepper.
  6. Cut the remaining 3 peaches in half, remove the pits and cut them into 1/4-inch-thick slices. Arrange the sliced peaches and arugula on a plate. Tuck in some crispy prosciutto. Using a vegetable peeler, shave some goat cheese and tuck some cheese in and over the salad. Drizzle some of the peach vinaigrette over the salad.
  7. Sprinkle the Marcona almonds over that and finish by drizzling some honey over the whole salad.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Valentine's Day Four-Ingredient Dessert Feb 12, 2013

By: Cameron Curtis

The best part of this Valentine's Day dessert? It requires only four ingredients: chocolate, butter, eggs and sugar.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Nostalgic, Old-Fashioned and Retro Candy and Candy Bars

Take a sweet trip down memory lane by ogling these old-school candy bars and confections.

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

How to Make Nutella

Nuts for Nutella? Make your own chocolate-hazelnut spread with just a few everyday ingredients.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Meatless Monday: Chocolate For Dinner Feb 13, 2012

By: Michelle Buffardi

Celebrate Meatless Monday and Valentine's Day (a day early) with Bobby Flay's Poached Eggs in Mole Sauce.